Looks like the South Arm Cooking Club for Seniors has a theme in this week’s meeting. One common ingredient in Spinach. Spinach is rich in iron and calcium and it’s Popeye’s energy booster. As fussy as Nanzaro is, I’m glad that he likes spinach.
Sydney and Lorna made this Wilted Spinach Salad with Quinoa, Grapes and Tomatoes. This salad is slightly unusual that it’s served warm. This salad can be varied according to your preference. Instead of grapes, you can try experimenting with dried fruit, like cranberries and raisins. You can sprinkle the salad with toasted nuts, sliced avocados, or drained canned chickpeas before serving.
We were quite surprise that the grapes stained the quinoa purple.
- 1 teaspoon olive oil
- 1 small clove garlic, minced
- 1/2 cup cooked quinoa
- 1 generous cup washed baby spinach
- 1/4 cup seedless grapes, halved
- 1/4 cup cherry tomaotes, halved
- 1 scallion, sliced
- salt and freshly ground pepper, to taste
- sprinkle of nutmeg
- sprinkle of fresh or dried herbs – parsley, thyme, basil or mint
- squeeze of fresh lemon juice
|You may refer to this post on how to cook the quinoa.|
|In a large pan, cook garlic in the olive oil over low heat for about one minute – just until fragrant.|
|Add the cooked quinoa and heat through. Add the grapes, tomatoes and scallions.|
|Add the spinach and season with salt and freshly ground black pepper. Sprinkle with nutmeg and herbs. Stir to mix. Sprinkle with lemon juice and stir.
When the spinach just begins to wilt, remove from heat. The spinach should not be completely cooked – just barely warmed through. Serve warm.
Sydney and Lorna, thank you for preparing this Wilted Spinach Salad.