Quinoa & Spinach Salad (Serves 6)
A gluten-free, vegan, fiber-packed salad that serves as a satisfying main dish or side. For an extra boost of flavor, add a spritz of balsamic vinegar, apple cider vinegar, or fresh lemon juice before serving.
Ingredients
• ¾ cup quinoa, well-washed (unless using a pre-washed product)
• 1 ½ cups water
• 1 tablespoon extra-virgin olive oil
• ½ large sweet onion, diced
• 1 ½ cups diced bell pepper (red, yellow, or orange)
• 1 pound fresh spinach leaves (stems removed; stems can be saved for another use, such as an omelet)
• 1 (14-ounce) can cannellini beans, rinsed and drained
• 2 large cloves garlic, pressed or minced
• 1 teaspoon crushed red pepper flakes
• Salt and pepper, to taste
Instructions
- Cook the Quinoa:
• In a small saucepan, combine quinoa and water. Bring to a full boil.
• Cover, reduce heat, and let simmer for 10 minutes.
• Remove from heat and let sit, covered, for 5 minutes.
• Fluff with a fork and set aside. - Prepare the Vegetables:
• In a large skillet, heat olive oil over medium-high heat.
• Add onions and bell peppers, sautéing until softened, about 5 minutes.
• Add spinach and cannellini beans, cooking until the spinach is wilted, about 5 minutes.
• Stir in garlic, red pepper flakes, and season with salt and pepper to taste. - Assemble the Salad:
• In a large bowl, combine the cooked quinoa with the sautéed spinach mixture.
• Toss gently to distribute the ingredients evenly. - Serve Immediately:
• For added flavor, drizzle with balsamic vinegar, apple cider vinegar, or fresh lemon juice before serving.
Nutritional Information (per serving):
• Calories: 195
• Fat: 4g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 375mg
• Carbohydrates: 31g
• Fiber: 7g
• Protein: 10g
This vibrant and nutrient-rich salad is perfect as a light meal or a hearty side. Enjoy!
