There are literally NO STORES open in most German cities on Sundays, except some gas stations. So when you (i.e. me) forget to plan what you are eating on Sunday in advance, you (i.e. me) are SOL. I happened to have some random ingredients around and ended up throwing this "salad" together and it was amazing. I will definitely make it again.
Baby Spinach-Quinoa Bowl
(Yields about 4 large servings)
Ingredients:
-1 cup uncooked quinoa
-6 cups baby spinach
-1/2 white onion, chopped
-handful of mushrooms, sliced
-2 tsp. lemon zest
-smoked tofu, cubed (I used 1/2 a package)
Dressing:
-6 tbsp. olive oil
-2 tbsp. fresh lemon juice
-2 tsp. salt
-1/2 tsp. cumin
-1 clove garlic (mashed into a paste, or finely chopped)
Method:
First boil 2 cups of water and then add quinoa, lower heat, cover, and let simmer for 20 minutes.
Throw chopped onion, spinach, mushrooms, and tofu into a very large bowl.
Put all dressing ingredients into a jar and shake til emulsified. Then pour the dressing over the spinach salad.
When the quinoa is done, make sure it has fully absorbed the water and fluff with the lemon zest. The steam coming off of it now should smell heavenly. Fold the quinoa into the spinach salad and mix completely. Now everything should have a very light coat of the garlic-lemon dressing.
Serve with fresh pepper and a breadstick!
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