Quinoa Salad with Kidney Beans and Baby Spinach
1 c. Quinoa
2 c. vegetable stock
Salt and pepper
2/3 c. Moroccan Spiced Lemon Dressing
1 c. cherry tomatoes, halved
1 small red onion, minced
1/2 c. kidney beans, rinsed
8 c. baby spinach
Moroccan Spiced Lemon Dressing:
1/4 c. lemon juice
2 tbsp. plain nonfat yogurt
1 1/2 tsp. honey
1/4 tsp. cumin
1/4 tsp. cinnamon
1/4 tsp. ginger
salt and pepper
In a small dish, whisk dressing ingredients together. Refrigerate until ready to use.
Toast quinoa in a dry skillet over medium, stir often, about 5 minutes.
Transfer to a mesh colander and rinse in cold water for a minute.
Heat oil in a medium saucepan over medium heat.
Add garlic and quinoa, cook 4 minutes, add stock and salt, bring to a boil, reduce heat and cook for 15 minutes.
Turn heat off, bring salad to room temperature.
While salad cools, wilt spinach in a dry skillet, season with salt and pepper.
Plate spinach.
Add tomatoes, beans and onions to quinoa.
Add the dressing mix well. Plate and serve.
A Year Ago: TWD Madeleines
4 comments:
Mmm, I love quinoa. It's definitely one of my favorite superfoods. I love adding green onions, sauteed onions, pistachios, and dried fruit to my quinoa...so good. This recipe looks fabulous, too! Can't wait to try it out.
This looks great!! The dressing sounds fantastic. I'm excited to try this out!
I love spinach salads (WAY better than regular lettuce salads). And I love quinoa, especialy with dried fruit. Great for a fast dinner or quick lunch.
Great use of quinoa - I need to use it more because it's so healthy!
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