Kate Parham
Recipe Yield:
6 servings
Recipe Preparation Time:
8 minutes
Recipe Cook Time:
20 minutes
Recipe Ingredient Details:
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
Recipe 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 Additional Notes:
PER SERVING: 195 cal, 4g fat (2g mono, 1g poly, 1g sat), 0mg chol, 10g protein, 31g carb, 7g fiber, 357mg sodium
Thu, 2011-12-22 14:21
