Quinoa, Cannellini Bean, and Spinach Salad
Servings Prep Time
6people 8minutes
Cook Time
Servings Prep Time
6people 8minutes
Cook Time
  • 3⁄4 cup quinoawell washed
  • 1⁄4 teaspoon salt
  • 1 1⁄2 cups water
  • 1tablespoon extra-virgin olive oil
  • 1⁄2 large sweet onion diced
  • 11⁄2 cups diced bell pepper (red, yellow, or orange)
  • 1pound fresh spinach leaves
  • 1 (14-ounce) can cannellini beans,rinsed and drained
  • 2 large cloves garlicpressed or minced
  • 1teaspoon crushed red pepper flakes
  1. 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.
  2. 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.
  3. 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