- 1 cup quinoa (dry), rinsed
- 2 cups water
- 3 cups organic baby spinach
- 5-7 Kalamata olives
- 5 sundried tomatoes
- 1/4 cup seeds (sunflower, pumpkin, hemp, or mixture of all 3)
- ¼ tsp. turmeric
- ¼ tsp. cumin
- ½ - 1 tsp. red pepper flakes
- 1 tbs. Olive oil
- Pink Himalayan Salt, to taste
- 1-2 tsp. juice of fresh lemon (optional)
- Place quinoa and water in a small saucepan. Bring to a rapid boil, and then cover and reduce heat to low, allowing to cook for 10 minutes, or until all water is absorbed and the germ (which looks like tiny spirals) separate from the rest of the seed.
- Meanwhile, while that’s cooking, soak the sundried tomatoes in a small bowl of filtered water and put to the side.
- Place spinach in a large bowl.
- When quinoa is done, divide it in half. Immediately pour one half over the spinach. Reserve the other half for later in the day/week by refrigerating.
- Drain the sundried tomatoes, and toss those into the salad bowl along with the olives, seed mix, spices, and oil.
- Mix well, and the spinach should start to wilt a little from the hot quinoa. Enjoy while it's warm.
Webtec is a holistic nutrition and wellness coach who uses real food to help her clients improve their health, weight, and skin. She offers a healthy eating meal plan that teaches you how to batch cook, as well as one to clear up acne. She has ongoing group workshops both in NYC and , and writes healthy and delicious plant-based recipes for her popular blog. She is also the author of the #1 New Release on Amazon, The Real Food Grocery Guide, the most practical guide to selecting the healthiest foods, without going broke, which has been praised by Dr. Oz and InStyle magazines. You can find her on