Vegetable Quinoa Saute (DF, GF)

Oh hi!  Today was our first full day in Paris, and we took it easy as we are still getting over the 7 hour time difference.  So, while it’s 2:00 in the afternoon back at home, it’s 9:00pm at night here.  Tomorrow, we head down to the southwest of France to a town called Auch and we’ll be there for 4 weeks.  But, being that today was C’s first time in Paris, we had to see the Eiffel Tower.





After we lounged in the park for a bit, we decided to walk back to the apartment we are staying at.  We found it through Air B’n’B and it happens to be a spare room in a lovely couple’s apartment in the 10th arrondisement.  We used Air B’n’B for our entire trip as well as trips stateside.  We love it!


Anywho, after a long day of walking (we ran 4.25 miles this morning and then walked almost 4 this afternoon!), we were STARVING when we returned.  The reason we’re staying in an apartment is so we can have access to a kitchen so I can cook!  This saves valuable cash and also eliminates the possibility of cross-contamination at restaurants.  I’m holding C to taking me to NoGlu and Helmut Newcake when we return to Paris in July.  Last night, I whipped together a pasta dish with spinach, tomatoes, mushrooms, and chicken.  And tonight, I made vegetable quinoa.



  • 1/2 cup dry quinoa, prepared
  • 1 tablespoon olive oil, divided
  • 1 onion, chopped
  • 2 medium carrots, cut into rounds
  • 2 garlic cloves, minced
  • 3 large white mushrooms, sliced
  • 2 large handfulls of spinach
  • 3 fresh basil leaves, chopped
  • 3 medium tomatoes, cut into wedges
  • Salt
  • Pepper
  • Optional: Red wine (just a splash)


  • Prepare quinoa as package directs.
  • Sautee onion and carrots in 1/2 tablespoon of olive oil until onions are tender.  Season with salt and pepper.
  • Add garlic and sautee one more minute.
  • Add mushrooms and splash of red wine (I literally added a bit from the glass I was drinking).  Cook for 3-5 minutes until mushroom are tender.
  • Add spinach and stir until the spinach is wilted.
  • Add basil and tomatoes and cook until the tomatoes are tender.
  • Serve over quinoa and enjoy!




The basil came from our host’s windowsill herb garden – merci!




And we had pears and dark chocolate for dessert…



Bon appetit and bon soir!  These world travelers are heading to bed.



4 thoughts on “Vegetable Quinoa Saute (DF, GF)

    • Aww, thanks! I put my name in for the Assistant MS XC Coach position. Fingers crossed! I can *only imagine* what they were talking about at practice this morning…

  1. Well it looks like your time in Paris is off to a good start! I just went to Paris last month and I am excited to relive it through your pictures 🙂

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