I’m just saying.
It also doesn’t help that yours truly sports three honkin’ titanium screws in the left hip joint, curtailing one’s enthusiasm for certain popular aerobic routines. Maybe if I spun- er, spinned?- I’d still fit into my
All I can say is thank goddess for black leggings. And comfy jogger pants. Paired with a tunic top they hide a multitude of muffins.
And cake.
Karina xo
Quinoa + Spinach Salad Recipe with Grape Tomatoes
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). Note: Before cooking quinoa, rinse the quinoa thoroughly in a fine sieve.
Ingredients:
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
Instructions:
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.
Recipe Source: glutenfreegoddess.blogspot.com
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Recipe Notes: