Today is Earth Day.
It’s an event that encourages awareness and support of the environment.
At this time of the year, flowering cherry and magnolia trees are everywhere.
The city looks refreshed, beautiful and magical.
Seeing all the blossoms, reminds me of the beauty of nature.
We need to do more to protect our beautiful earth.
Have a terrific week, everyone!
I got this salad idea from my friend and decided to make my own.
Basically, I sauteed red onions, tomatoes, portabella mushrooms, white mushrooms, garlic,
with curry, dried herbs, salt and white pepper in olive oil.
Then, I tossed in the quinoa and fresh spinach.
I think the curry was the magic ingredient in this simple yet delicious dish.
Oh, and I topped it with blueberries! Since last summer, I’ve been adding blueberries to my quinoa salads.
Magic ingredients: Curry and blueberries!
Enjoying a nice spring day eating outside.
That includes the dog, too!
Have a wonderful new week, everyone!
So. My love for quinoa continues. I’ve come across a few people, who, to my surprise say they don’t like this wonderful grain because of the taste. I don’t have a problem (obviously). Perhaps, it’s because in the recipes I use, the quinoa is always mixed with something else. I don’t eat the quinoa plain. In this recipe, the quinoa blends very well with the spinach and the tomatoes. Delicious!
The recipe calls for scallion but I didn’t have it. I almost always have red onions, so that is what I used. Red onions are my favorite and it worked out fine. I think the ingredient that made this dish extra special is the sprinkle of nutmeg.
I keep forgetting to add some cheese to the dish, but like Gluten-Free Goddess noted, I didn’t miss it.
I feel like I’m in heaven when I eat this quinoa salad with spinach and tomatoes. Mmm!
Quinoa Salad with Baby Spinach and Grape Tomatoes
as seen on Gluten-Free Goddess
This naturally gluten-free salad is dairy-free vegan yummalicious. If you enjoy dairy food, a crumble of goat cheese or feta would be fabulous (though, honestly, I didn’t miss the cheese).
Extra virgin olive oil
1 clove garlic, minced
About 1/2 to 2/3 cup cooked quinoa per person
1 generous cup washed organic baby spinach leaves per person
A handful of organic grape tomatoes per person, halved
1 scallion per person, washed, sliced
Sea salt and fresh ground pepper, to taste
Sprinkle of fresh or dried herbs- parsley, thyme, basil, or mint
Tiny sprinkle of nutmeg
Squeeze of fresh lemon juice or rice vinegar
Gently heat a large pan (I used a wok). Pour in some extra virgin olive oil. Add the garlic; stir and warm the oil for a minute. Add the cooked quinoa and heat through. Add the baby spinach leaves, tomatoes and scallions. Season with sea salt and fresh ground pepper. Sprinkle with nutmeg and herbs. Stir to mix. Sprinkle with lemon juice and stir. When the spinach begins to wilt remove from heat (I don’t like soggy spinach so I cook this very quickly).
Serve in a bowl. Dig in. Be happy.
Black and White Wednesday: A Culinary Gallery
created by Susan of The Well-Seasoned Cook.