Dinner Last Night-YUM!

I am guilty. I do not like to follow directions. If I see a recipe I always think of other ways to make it, ways to switch it to vegetarian, or just make it healthier. So I will not be giving you the original recipe in the newest issue of Martha Stewart's Living (with swiss chard that Sean said YUCK to, but with all due respect to Martha-it looked tasty! lol) This is my version.

Mushroom Quinoa With Sauteed Spinach

Quinoa Directions-
1 cup quinoa-washed well!
2 cups water
2 teaspoons chicken bouillon

In a medium saucepan with lid add washed quinoa, water and bouillon. Bring to a boil, cover and simmer for approximately 15 minutes or until water is absorbed. Place aside.

Mushroom Directions
10 ounce package sliced mushrooms
1 teaspoon olive oil
1 teaspoon dried parsley flakes

Add oil to sauté pan; toss in mushrooms and parsley. Stir until mushrooms are cooked. Add cooked mushrooms to cooked quinoa, stir.


Spinach Directions
6 ounce bag fresh spinach
1-2 large cloves of garlic-pressed
1 teaspoon olive oil
fresh ground pepper

In a large sauté pan add olive oil, press garlic into pan, add spinach and toss to coat. Add pepper, cook until wilted.

Serve spinach with quinoa topped with shaved parmesan-YUM!

We had a small container of quinoa leftover- but no leftover cooked spinach. I had 1 cup of the quinoa mix with 1/2 of the spinach, it was really good! :) ENJOY!

**I had to come back to share my 3 point breakfast tacos! 2 thin corn tortillas, 1/2 cup egg beaters, 1 string cheese-cut into strips, plus a handful of fresh spinach. YUM!