I missed cooking.
Just over a month ago I had knee surgery. To say it was a walk in the park (hardy har har) would be a big lie. I had my good days, and my bad days. On those bad days, I just wanted to be in my kitchen.
When I went to see my doctor last week, he said my knee was internally healed! So exciting. Let the rehab begin. But what this also meant was, I get to stand up and cook. Of course, my Mom and I took a trip to the market celebrate. Look at these tomatoes on the vine!
I also got tons of baby organic spinach. This week is about easy meals for me that I can make in one go, and store for the week. Bright simple flavours!
One thing I know I can do for myself is loose a little chunky monkey weight to ease the pressure on my knee. Comfort food out, delicious nutritious food in. Let’s go!
Quinoa Tomato and Spinach Salad
What You’ll Need – 1 cup servings
- 3 cups of cooked quinoa
- olive oil
- 3 cloves of garlic
- 4 handfuls of cherry tomatoes, halved
- 4 cups on baby organic spinach
- 1/2 a lemon
- salt, pepper, dried parsley and nutmeg to taste
What To Do
Heat a bit of olive oil in a big pan on medium heat and add in garlic.
Once the garlic starts to soften, add in quinoa and cherry tomatoes.
Once stirred and warmed, add spinach.
Wait until the spinach wilts and remove from heat.
Toss with lemon and spices and serve hot or cold!
Take a measuring cup and portion out lunches for the week. Enjoy 🙂