Wednesday, January 9, 2013

Lemon Spinach Quinoa

Breakfasts are predictably boring. I’ve seen people eating the same breakfast for years. For the most part is it a matter of convenience dictated by lack of time. But if breakfast is the most important meal of the day, why cannot it be more varied, more nutritionally exciting? Luckily it does not take much time, what it takes is a bit of imagination and some planning.

But today I was really not a planner. Also I was running low on groceries and short on time. I was about to skip breakfast altogether when I noticed quinoa leftovers in the fridge. By itself quinoa does not excite taste buds. It needs to be spiked, infused, doctored. There was also a box of spinach and voilà – a new dish was born!

  • 1 tablespoon of extra virgin olive oil
  • ½ of yellow onion sliced lengthwise
  • ½ teaspoon of thyme
  • 8 oz of spinach washed
  • 2 cups of cooked quinoa
  • zest of ½ lemon finely grated
  • 1 or 2 teaspoons of freshly squeezed lemon juice
  • sea salt to taste
  • dash of ground chipotle pepper
    1. Heat olive oil on medium heat add onions a pinch of salt, thyme and sauté until onions start to become are translucent (about 2 minutes).
    2. Add spinach, increase heat and stir fry until spinach is slightly wilted.
    3. Add quinoa; mix thoroughly until quinoa is heated through.
    4. Add lemon juice, zest, pepper and salt to taste.

 It was just what I needed: green, yet warming. Next time I’ll try it with turmeric and sesame oil in place of lemon, pepper and olive oil.

Suitable for vegan, vegetarian, gluten-free, macrobiotic diets and lent

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