1 tablespoon or more avocado oil
1 clove garlic, minced
1/2-2/3 cup cooked quinoa per/person
1 generous cup baby spinach leaves per/person
1 handful grape tomatoes per/person, halved
1 scallion per/person, sliced
sea salt and ground pepper, to taste
sprinkle of nutmeg
sprinkle of fresh or dried herbs-parsley, thyme, basil, or mint
squeeze of fresh lemon juice
Gently heat a large pan and add avocado oil. Add the garlic; stir and warm for a minute. Add the cooked quinoa and heat through. Add the baby spinach leaves, tomatoes, and scallions. Season with sea salt and fresh ground pepper. Sprinkle with nutmeg and herbs. Stir to mix. When the spinach begins to wilt, remove from heat. Sprinkle with lemon juice and stir.
