Quinoa Salad with Kidney Beans and Baby Spinach

When I was at the library last week, I found a cookbook that sounded perfect - Eating Well's Healthy in a Hurry. It's full of clean, healthy, veggie filled and flavorful recipes. Since JJ wasn't home for dinner, I decided to do a vegetarian meal. I found two recipes back to back, Quinoa Salad with Edamame and Tarragon and Quinoa Salad with Dried Apricots and Spinach. I decided to kind of combine them and use what I had on hand to make a really light and healthy dinner. The combination of flavors was unexpected, but very interesting and delicious! My spinach was a tiny bit bitter, so I made sure to get a piece of super sweet tomato in each bite. Since I've switched to solely organic veggies and fruit, I've noticed that organic tomatoes and peppers especially seem to be so much sweeter! The tomatoes were like candy!

Quinoa Salad with Kidney Beans and Baby Spinach

1 c. Quinoa

2 tsp. EVOO
2 garlic cloves, minced

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