Trimona Spinach with Quinoa Recipe

INGREDIENTS

2 bag (10 oz.) fresh or frozen chopped spinach
1 bunch scallion (approximately 10 stems)
2 tablespoons refined coconut oil or avocado oil
1 cup of quinoa
1 tablespoon dry spearmint or 1/3 cup chopped fresh spearmint
1 teaspoon paprika
1 teaspoon organic grass-fed butter (we normally use Kerrygold)
1 cup of water
1 tablespoon Himalayan salt or your favorite salt

PREPARATION

In large frying pan sauté chopped spinach and scallion with coconut oil or avocado oil for 5-6 minutes at medium heat. Stir frequently. Add quinoa, spearmint, 1 cup of water, salt and paprika. Mix and cook for 10-15 minutes or until quinoa is cooked. At the end add the butter.

Hint: Use precooked quinoa to reduce cooking time.

Tip: Serve with Trimona Bulgarian Yogurt as a topping.

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