Why don’t I just jump right back into blogging?
Ben and I have been doing Jillian Micheal’s 30-day Shred (we are keeping each other accountable to it and it’s hilarious to watch Ben do a perceived “ladies” workout). We shredded last night and then had a quick, healthy meal–quinoa over salad. SO GOOD! So good I want to share it with you.
I apologize for the sub-quality picture. My SD cards for my Cannon are full. Anyway, I spruced up my cooked quinoa and put a nice sized portion over a bed of mixed greens with herbs and baby spinach.
Warm Quinoa Salad
(Makes about 3 cups)
1 cup cooked quinoa (per package instructions)
1 can artichoke hearts (drained and chopped)
1/2 cup chopped sun dried tomatoes
1 pkg sliced white mushrooms, sauteed in diced garlic and olive oil
1 bunch fresh baby spinach, chopped
1 tbsp olive oil
1-2 tsp Mrs. Dash, Garlic and Herb blend (salt-free)
salt and pepper to taste
Cook quinoa according to package directions. After having just absorbed the water, add rest of ingredients and season with Mrs. Dash, salt and pepper to your liking. Place 1 cup of mixture on top of bed of fresh baby spinach and spring greens. Garnish with fresh chopped parsley and a bit of grated Parmesan cheese or feta. (I also added chopped baby carrots.) You can also dress the salad with balsamic vinaigrette and olive oil before adding the quinoa mixture.
The quinoa mixture keeps for a few days and is even better after a day or two…seems like the flavors marry and become more pronounced. Enjoy!
Learn more about Quinoa here!
