Sear, Simmer & Stir

Life, style & food in the District

Balsamic Quinoa with Sautéed Spinach, Tomatoes and Garlic

OK, people – Best news ever. The pool is finally open! It’s true! Right now, the sun is shining, the temperature is pushing 80 and the reality of summer is setting in…

But with this super exciting news (and here I go… off into a day-dream about crushing book after book by the pool all season), comes the dread of putting on a bathing suit for the first time this season! Ahh!

I honestly try not to fret about this too much – it is what it is and I am what I am –but the thought of flaunting my blinding white goods for the first time in months is enough to make me hit the mat for an extra flow session this week.

Needless to say, life is busier than ever, and with this busy lifestyle comes the temptation to eat unhealthy, “convenient” foods (I swear, I could sustain on potato chips and wine, alone).

Thank goodness for that tube of sunscreen and my bikini: They are my constant reminders to steer clear of the junk and stay on track with nurturing and natural foods.

This simple quinoa dish took me literally 15 minutes to whip-up and less than 10 minutes to clean up (glorious!). It tastes good hot or cold (as a salad) and is easy to throw in a container for the road. This mid-morning, it was just what I needed to power-up for a long day after a quick workout and some stretches.

Happy and healthy summer eating, friends!


1 cup quinoa
2 cups water

2 cloves garlic, chopped
1 bag fresh spinach
Cherry tomatoes, halved
Olive oil
Balsamic vinegar
Salt, pepper, oregano, basil

Combine the quinoa and water in small pot and bring to a boil. Reduce to simmer and cover. Cook 10 to 15 minutes or until liquid has been absorbed.

In the meantime, heat some olive oil in a pan on medium heat and sauté the spinach until it starts to wilt. Add in the garlic and halved tomatoes and continue to sauté for a few minutes, until everything kinda smooches together (yes, I know… so technical).  Set aside.

Dress the quinoa with olive oil (about 2 tablespoons) and some liberal shakes/pours of balsamic vinegar. Season with salt and pepper and any additional spices you may have (some fresh basil would be amazing in this). Mix in the veggies and viola! Season once more to taste and eat up!


One comment on “Balsamic Quinoa with Sautéed Spinach, Tomatoes and Garlic

  1. suzannebroadbent
    May 3, 2012

    Smooches together – love it! this sounds delish. xoxoxo

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This entry was posted on May 3, 2012 by in Main Dish, Sides, Vegan, Vegetarian.

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