Cremini + Spinach Quinoa Bowls
You asked for some of the healthy meals I've been cooking and here's a great recipe we made this weekend. But if you want to know what's on my mind lately, I've been thinking about what I'll miss about living in the low country. I think it will be the pristine lands around us, the green landscape, and of course the home we have built here. Without getting too sentimental, this was the first house we started as a family of four and we already have so many memories living in this tiny town. Unlike any other place we have lived, this place came with many challenges from adapting to living abroad in a big city {Lima, Peru in case you are wondering} to living in the country and not knowing anyone, growing from a family of three to four, and with an unexpected deployment that took the hubby away for six months.I think the hardest part about moving so often is just how long it takes to get that feeling of home. Usually about the time I'm getting there, it's time to pack up and move again. And then we start all over again. The life cycle continues - I experience a bit of loss. But with every move comes new adventures and I'm so excited for the next phase in our lives.With that in mind, I have been taking more walks around our town to enjoy the scenery. I've loved seeing the trees bloom and transform from winter to spring, and on this particular day I happened to wander into a tree full of wisteria. It literally stopped me in my tracks. If only you could smell the scent of it. It's so lovely.
Cremini + Spinach Quinoa Bowls1 pound cremini mushrooms, sliced3 garlic cloves, minced1 tablespoon unsalted butter1 tablespoon olive oil1 shallot {large}, chopped5 ounces fresh spinach2 cups cooked quinoa {or brown rice}1 tablespoon olive oil {optional}Kosher salt and freshly ground pepperFresh thymeDirections1. In a large skillet over medium heat, heat butter and olive oil.2. Add mushrooms and garlic and saute for about 5 minutes until mushrooms get soft and acquire a nice, golden-brown color. Set aside.3. Add a little more olive oil, and cook shallots until softened.4. Add fresh spinach to the skillet and reduce heat to low just until spinach begins to wilt.5. Add 2 cups of cooked quinoa and cooked mushrooms to the skillet and cook on low heat for another minute until spinach wilts even more and quinoa warms up.6. Season with salt and pepper.7. Drizzle olive oil if desired and sprinkle some fresh thyme.If you want to add some meat, grill some chicken breasts or flank steak. Tofu and fish are also great alternatives. Drizzle a bit more olive oil and give it a sprinkle of finishing salt. Enjoy!