We made rice, quinoa and couscous dishes this week but still have some grains leftover. Time to use some if not all of them tonight.
Serve 2
1 Tbs. (15 ml) olive oil
1-2 chopped cloves of garlic
1 bunch of organic spinach, chopped
2 cups (450 g) leftover cooked grains: (gluten) farro, couscous; (gluten-free) rice, quinoa or a mixture of grains (but do not mix the gluten with the gluten-free if it is a concern)
1/2 organic avocado, chopped
1 organic tomato cut into pieces
1. Heat the oil over medium heat and cook the garlic about a minute.
2. Toss in the spinach for 1-2 minutes.
3. Divide the the warmed grains between the bowls and top with the spinach, avocado, and tomato
Optional toppings:
- organic: grapes, honey, and pistachios
- sautéed organic apples, add organic plain (gluten-free) yogurt, and maple syrup
- organic egg and salsa, plus (dairy-free) cheese
