In recent weeks, I've switched to oats for breakfast instead of my spinach smoothie. I think I may have mentioned that before. Anyhow, since the smoothie was sometimes my main source of a bulk quantity of greens, I started missing it soon enough. I even tried doing both - spinach smoothie at 0700 and then a bowl of overnight oats at around 1030 instead of a snack but that ended up being a lot of calories. So I've been trying to incorporate greens in my diet in other ways.
This morning I decided to mix baby spinach with Quinoa and got a pretty good dish.
Prep Time: 15 min
Ingredients (1 serving):
- 1/3 cup Quinoa, rinsed and drained
- 2 cups fresh Baby Spinach
- 2 pcs Sun-Dried tomatoes (Plain dried, Whole foods 365 brand, sliced w kitchen scissors)
- 1 cup Silk Almond Milk, Unsweetened Original
- 1/2 tbsp Minced Onions (dry)
- 1/8 tsp Garlic powder
- 1/2 tsp Tony Chachere's Original Creole Seasoning, to taste.
Place Quinoa, sun-dried tomatoes and spices at the bottom of a small stock pot, cover with almond milk. Bring milk to a boil, layer all the spinach on top, cover and reduce heat to medium-low. Let everything simmer until Quinoa is cooked and spinach is cooked down. Uncover, mix well, allow excess liquid to evaporate (I left mine a little thick and soupier than oatmeal). Taste test, adding more creole seasoning, as needed. Garnish with freshly cracked black pepper. Serve warm.
My Assessment: Loved it! I used baby spinach which is what i had on hand today. This recipe should work with any green you have on hand. I can't wait to try it with kale. :)
Total Fat 6.1 g; Carbohydrates 40.3 g; Dietary Fiber 6.7 g; Sugars 2.0 g; Protein 10.9 g