Warm Spinach, Quinoa, & Sun-dried Tomato Salad

Baby Spinach is one of my favorite dark leafy greens. You can eat it raw, but pouring steaming hot quinoa over the tender leaves cause them to slightly wilt and brings out their sweetness. 

This is a super easy and filling salad, packed with high quality protein. Add in some extra fiber with chickpeas or beans if you fancy. 

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 1 serving

Ingredients:

1 cup quinoa (dry), rinsed

2 cups water

3 cups organic baby spinach

5-7 Kalamata olives

5 sundried tomatoes 

1/4 cup seeds (sunflower, pumpkin, hemp, or mixture of all 3)

¼ tsp. turmeric

¼ tsp. cumin

½ - 1 tsp. red pepper flakes

1 tbs. Olive oil

Pink Himalayan Salt, to taste

1-2 tsp. juice of fresh lemon (optional) 

Directions:

1. Place quinoa and water in a small saucepan. Bring to a rapid boil, and then cover and reduce heat to low, allowing to cook for 10 minutes, or until all water is absorbed and the germ (which looks like tiny spirals) separate from the rest of the seed.
2. Meanwhile, while that’s cooking, soak the sundried tomatoes in a small bowl of filtered water and put to the side.
3.  Place spinach in a large bowl. 
4. When quinoa is done, divide it in half. Immediately pour one half over the spinach. Reserve the other half for later in the day/week by refrigerating.
5. Drain the sundried tomatoes, and toss those into the salad bowl along with the olives, seed mix, spices, and oil. 
6. Mix well, and the spinach should start to wilt a little from the hot quinoa. Enjoy while it's warm.