Quinoa, Cannellini Bean, and Spinach Salad
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Ingredients
- 3⁄4 cup quinoa well washed
- 1⁄4 teaspoon salt
- 1 1⁄2 cups water
- 1 tablespoon extra-virgin olive oil
- 1⁄2 large sweet onion diced
- 11⁄2 cups diced bell pepper (red, yellow, or orange)
- 1 pound fresh spinach leaves
- 1 (14-ounce) can cannellini beans, rinsed and drained
- 2 large cloves garlic pressed or minced
- 1 teaspoon crushed red pepper flakes
Instructions
- In a small saucepan, combine quinoa, salt, and water. Bring to a full boil. Cover and reduce heat to low; cook for 10 minutes. Remove from heat. Let sit for 5 minutes; then fluff with a fork.
- Meanwhile, heat olive oil over medium-high heat in a large skillet. Add onions and peppers and sauté until soft, about 5 minutes. Add spinach and beans and continue cooking until spinach is wilted, about 5 minutes. Add garlic, red pepper flakes, and salt and pepper to taste. Stir to combine.
- In a large bowl, combine cooked quinoa with spinach mixture. Serve immediately.
Recipe Notes
Nutrition Facts
Quinoa, Cannellini Bean, and Spinach Salad
Amount Per Serving
Calories 195
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 1g
5%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 357mg
15%
Total Carbohydrates 31g
10%
Dietary Fiber 7g
28%
Protein 10g
20%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 195 cal, 4g fat (2g mono, 1g poly, 1g sat), 0mg chol, 10g protein, 31g carb, 7g fiber, 357mg sodium
