Well, Popeye (the sailor man) was really on to something! He picked an excellent food to be his staple. Spinach is a versatile green leaf that’s packed with a long list of nutrients making it, in my opinion, a local superfood! It’s affordable and abundant in the spring and well into the summer months – easily found at your local farmer’s market. Along with a host of others, this amazing plant provides you with excellent sources of vitamins A, K, and C, as well as manganese, calcium, potassium and folate!

Spinach does, however, contain something called oxalic acid that interferes with your body’s ability to access and absorb all the calcium that the plant contains. The good news is, this acid can be easily eliminated with just slight and very quick boiling, also accentuating its natural (and delicious) sweetness.

Try it yourself with this quick-boil spinach recipe:

Spinach Sauté Quinoa Bowl

Serves 4

• 4 large organic and free range eggs
• 1 tsp white or apple cider vinegar
• 2 tsp of coconut oil
• 1 small red onion, chopped
• 2 cups sliced crimini mushrooms
• 3 medium garlic cloves, chopped
• 1 kg fresh spinach
• 2 inch square of goat feta
• 1/3 cup of quinoa (uncooked)
• 1 handful of fresh cilantro, chopped
• Drizzle of extra virgin olive oil (approximately 4 tbsp)
• Fresh cracked pepper to taste

1. Clean spinach thoroughly.
2. Bring a large pot of water to a boil in preparation for cooking the spinach.
3. Chop onion, garlic and cilantro. Set aside.
4. Rinse quinoa well and place the quinoa in a separate pot with 2/3 cup of filtered water. Simmer for approximately 20 minutes or until excess water is gone.
5. Add spinach to the large pot of boiling water and boil for 1 minute. Begin timing as soon as you place the spinach in the pot. Do not cover the pot while cooking, being cautious not to overcook.
6. In preparation for poaching the eggs, add 1 tsp vinegar to water in a 10-inch skillet, turning to medium-high.
7. While water is coming to a rapid simmer, in a separate skillet heat 2 tsp of coconut oil on medium heat. Sautee onion and mushrooms for 3 minutes stirring frequently.
8. Add garlic, spinach, salt and pepper and sauté for another 2-3 minutes.
9. When water comes to a high simmer poach eggs for about 3 minutes, or until whites are firm but yokes are still soft. Remove from water with a slotted spoon.


Layer items in your bowl like so:
1. ¼ cup of cooked quinoa
2. Drizzle of olive oil
3. Add spinach sauté
4. Top with one poached egg
5. Crumble with goat feta; sprinkle with fresh chopped cilantro and finish with cracked pepper to taste.
6. Take time to enjoy every bite