Warm Quinoa Salad with Wilted Spinach

I whipped this up for lunch today and it was so yummy that I had to share. Measurements of the spices are approximate because I didn't know when I was cooking that I would be sharing the recipe.

Ingredients:

2 cups cooked quinoa

2 zucchini squash sliced and cut in half

1/2 cup frozen corn

2 roma tomatoes, julienne sliced

6 greens onion sliced

2 handfuls of spinach

splash of balsamic vinegar (to taste)

garlic salt, to taste

basil, 1-2 tsp

coriander, 1/8 tsp

olive oil in a spritzer if available. If not, enough to lightly coat the pan.

Directions:

Spritz skillet with olive oil. Add zucchini and onions and cook over medium heat until slightly tender, not soft. Add corn and cook until corn is warm. Add tomatoes and quinoa. Add spices and balsamic vinegar. Add spinach and cook until it just begins to wilt. Transfer to a plate and serve. Serves 2. This dish is excellent as is, but it might be yummy topped with tempeh strips. Happy Monday! Enjoy!