• 2/3 cup cooked tri-color quinoa
• 1 clove garlic, minced
• 2 sun dried tomatoes in oil, chopped
• 1 tbsp EVOO
• 1/4 tsp red pepper flakes
• pinch of salt
• 1 tbsp balsalmic vinegar
• 2 cups coarsely chopped fresh spinach leaves
• 1 tbsp sliced toasted almonds
• 1 oz feta cheese

Heat olive oil in medium frying pan until hot. Add garlic and pepper flakes and saute for a minute or two. Stir in cooked quinoa, tomatoes and spinach and saute until spinach just wilts. Sprinkle with salt and vinegar. Gently fold in crumbled feta cheese. Put in serving bowl and top with almonds. (Serves 1)