Seriously, this was so tasty. It helped that I was super hungry after a productive Cinco de Mayo. Not only did I teach a lot today, I was also able to fit in a workout myself. To be honest, I had planned to post a pic of me doing a yoga pose in a sombrero but after doing a little research, I learned that would have been incredibly ignorant. Fortunately, I read up about the holiday before making that mistake.
Cinco de Mayo is more than just a day to festively consume copious amounts of Mexican food and drink, it is the day that the Mexican army defeated France in what is known as a David and Goliath type of victory. Please visit www.history.com to learn more.
Now, back to the Vegetable Fried Quinoa I made for dinner tonight:
3 cloves of garlic, chopped
1 small onion, diced
3 large button mushrooms, sliced
2 handfuls of baby spinach
1 cup of cooked organic quinoa
1 teaspoon of chia seeds
2 tablespoons of sesame oil
3 tablespoons of soy sauce
1/4 cup of water to steam
In a sauce pan, sauté the garlic, onions and mushrooms in the sesame oil until the onions become clear. Mixing regularly with a non-stick stirring spoon, add the cooked quinoa. Fold one handful of spinach into the mix. Add the soy sauce, as you continue to folding the quinoa inward (avoids a mess on your stove top). Start to add a little bit of water to speed up the process of steaming the spinach. Add the rest of the spinach, then the water, and finally the chia seeds as you continue to mix. Once the spinach has turned into a deep green colour, serve it up!
Serving size: 1
Happy Cinco de Mayo!