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Vegetarian • Gluten free • Serves 1

Produce

2 cups Baby spinach
1 tsp Shallot
2/3 cup Strawberries

Condiments

2 tsp Balsamic vinegar
1 tsp Dijon mustard
1 tsp Maple syrup, real

Pasta & Grains

3/4 cup Quinoa, cooked

Baking & Spices

1 Black pepper and sea salt

Oils & Vinegars

2 tbsp Olive oil

Nuts & Seeds

2 tbsp Pecan pieces

Dairy

2 tbsp Goat cheese

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  • Loretta Dreznes

    Lucky you! A year journey, wow. How far into it? Hope you are having a great experience. Keep you posted about recipe.

  • Loretta Dreznes

    Just perused your blog pages while lounging before getting some sleep for work tomorrow. Great blog! Awesome way to decide to spend your life. Traveling the world. Have fun!

  • Just a Pack

    Thank you! We are four months in and headed to Paris next. Will be another great adventure. Glad you liked the site and thank you for the words of encouragement. It was the best decision we ever made to do this.

  • Lauren Thibault

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Quinoa-Spinach Bake - I like this recipe, but my carb & calorie count would like it a whole lot more if I used sesame seeds instead of bread crumbs, avacado instead of olive oil, and Greek yogurt instead of cottage cheese. I might also try grinding up fresh baby spinach in the food processor as opposed to dealing with thawing & draining frozen, possibly over processed, spinach.