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Warm Quinoa Spinach Salad Recipe with Grape Tomatoes

Extra virgin olive oil
1clove garlic, minced
About 1/2 to 2/3 cup cooked quinoa perperson
1 generous cup washed organic baby spinach leaves perperson
A handful of organic grape tomatoes per person, halved
1scallion per person, washed, sliced
Sea salt and fresh groundpepper, to taste
Sprinkle of nutmeg
Sprinkle of fresh or driedherbs- parsley, thyme, basil, or mint
Squeeze of fresh lemon juice

Gently heat a large pan. Pour in some extra virgin olive oil.Add the garlic; stir and warm the oil for a minute. Add the cookedquinoa and heat through. Add the baby spinach leaves, tomatoes andscallions. Season with sea salt and fresh ground pepper. Sprinklewith nutmeg and herbs. Stir to mix. Sprinkle with lemon juice andstir. When the spinach begins to wilt remove from heat.