Delicious Living
  • 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

Quinoa, Cannellini Bean, and Spinach Salad

Kate Parham | Delicious Living
  • Prep Time: 8 mins
  • Cook Time: 20 mins
  • Total Time: 28 mins
  • Serves: 6 people
  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.

PER SERVING: 195 cal, 4g fat (2g mono, 1g poly, 1g sat), 0mg chol, 10g protein, 31g carb, 7g fiber, 357mg sodium

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