Warm Mediterranean Quinoa Salad
3 cloves garlic, thinly sliced
8oz package sliced mushrooms
small bag spinach
1 large tomato, diced
16oz. can white beans, drained and rinsed
black olives, drained
1c uncooked quinoa
Boil 3 cups of water with 1 cup of quinoa. Reduce and cover to simmer until cooked (water is absorbed).
Over medium-high heat, saute garlic and mushrooms until becoming tender (about 3 minutes), stirring periodically to prevent burning. Add tomato, cook for 2 more minutes. Add salt and pepper to taste. Add spinach, folding into other vegetables. Add olives and cook 2-3 more minutes. Add white beans, stir. Add quinoa, stir. Remove from heat. Serve warm!