Quick recipe: Spinach and pumpkin seeds


We moved back to Ottawa from Toronto this weekend, and in the transition we’ve been staying with my mother-in-law. (A quick note on her: she’s awesome. We’re friends. I’m so lucky to have her and Sophie adores her). My mother-in-law is one of those people who have a sixth sense for cooking. She can think of and make an amazing meal in 10 minutes out of thin air, without even looking like she’s making an effort. It’s so impressive and a skill I wish I had.

The night we got into town, after a long drive and a long nursing and singing session to put Sophie to sleep, she made us a beautiful, simple midnight dinner: fresh spinach tossed in olive oil, whole garlic cloves, olives, raisins and pumpkin seeds, served over rice.

It was so good, the following day I made a simpler and baby-friendly version for Sophie. Pumpkin seeds are packed with essential nutrients like Zinc and Vitamin E, and I try to feed them to my toddler regularly. They are also pretty filling so they help make a quick, complete meal.

So here’s my version of the recipe. I promise you’ll make this in less than 10 minutes. Make enough–you’ll want to have some, too!

Tossed fresh spinach with ground pumpkin seeds

A bunch of fresh spinach
A handful of pumpkin seeds (you could use sunflower seeds, too)
Olive oil
Cooked rice or quinoa

Wash and stem the spinach.
Using a mortar and pestle, a coffee grinder or a food processor, grind the pumpkin seeds until they are pretty powdery.
Heat a skillet, wok, or non-stick pan at medium-high heat, add the olive oil and then add the spinach and the pumpkin seeds. Toss them gently for about four minutes until the spinach is a bright, dark green.
Serve over rice or quinoa, cutting the spinach into bite-size pieces if you’re giving it to a baby or toddler so they can grab them with their little hands.


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