Stay At Home Mom’s Quick Quinoa

by HEAB on May 12, 2011

It finally hit me this week that I really love being a stay-at-home mom. For any new readers, I used to work as a massage therapist in a doctor’s office. This past November I had a baby, and 6 months later, here I sit pinning various art projects for kids and starting an herb garden. Who am I?!? Seriously, if you would have told me I’d ever be this excited about planning my day around nap time, dreaming about arts and crafts, and picking my own fresh basil, I would have guffawed and chuckled and sniffled and gigglesnorted right in your face…and mostly because I’ve never been able to keep a basil plant alive. 😉

No, but seriously, this mama journey has been hard and challenging, with so many ups and downs, but it’s also been the most 6 wonderful months of my life. Even though one can never truly be prepared for the arrival of a bambino, especially their first, I kind of thought I knew what I was getting into. I was older, and CD and I waited until we felt ready. So many of my friends had already had babies, and I knew I would be exhausted. I knew that it was not going to be easy, yadda, yadda, yadda. You always hear how hard it will be, but you know what? It’s really fun too. In fact, every time I encounter a pregnant woman, I just want to run up and hug her and tell her she has so much to look forward to…so so SO much. I’m not sure why I’m writing these words today. Perhaps there is someone out there who needs to hear them? Anyway onto my lunch. It involved a lot of fresh herbs from my garden. OK, so my garden = a pot, but how fun is that to say?!?


Salmon cakes, basil carrots, and my lazy version of Molly’s quinoa salad.

For the salmon cakes, I used brown rice chips, and added cilantro. Loved the cakes, loved the carrots, but my favorite was the quinoa.



Spinach Cilantro Quinoa


  • 1/2 cup dry quinoa
  • 2 cups water + pinch of salt for cooking quinoa
  • 3 to 4 cups raw spinach
  • 1/2 Tbsp + 1 tsp butter or oil (I used ghee)
  • 1/4 cup raisins
  • 2 TBSP fresh cilantro, chopped
  • salt and pepper to taste


  • Cook quinoa in water and salt (I used my rice cooker) and stir in 1 tsp ghee after cooking.
  • Saute spinach in skillet with 1/2 TBSP ghee. Combine with quinoa and remaining ingredients.


And nap time is officially over. Gotta go. Hope you enjoy the quinoa! I’ll leave you with some wise words I read in the Goddess Circle today,

Fear isn’t something dark or negative: it’s a natural human response. We need it for our fight or flight instincts to kick in. The problem is when we let it consume us and stop us from doing the things we need to. But fear is also something that can act as a catalyst for moving our lives forward. It isn’t about being fearless – everyone is scared of the unknown – but about being courageous. About looking at fear and seeing it for what it truly is and doing what your heart so obviously wants you to do anyway.