Lemony Quinoa with Spinach, Feta and Beans
Get ready for your next Meatless Monday hit: Mediterranean-inspired Lemony Quinoa with Spinach, Feta and Beans!
Servings 6
Calories 326kcal
Ingredients
- 1 1/2 cup quinoa, uncooked
- 3 cup chicken broth, low-sodium
- 2 medium carrot
- 5 ounce spinach
- 15 ounce cannellini (white kidney) beans, canned
- 6 oz feta cheese crumbles
Dressing
- 1/4 cup olive oil
- 1 tablespoon vinegar, balsamic
- 2 tablespoon lemon juice
- 1 clove garlic
- 1 teaspoon honey
- 1/2 teaspoon oregano, dried
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
Instructions
- Peel and dice carrots. Mince garlic. Rinse and drain beans.
- Rinse the quinoa throughly and drain. Then place the quinoa in a 4-quart pot with the broth and diced carrots.
- Bring to a a boil, then reduce heat to a simmer and cover, until the quinoa is cooked and has absorbed all the broth (about 20 minutes)
- Meanwhile, mix the dressing: add the olive oil, vinegar, lemon juice, garlic, honey and oregano to a bowl, and whisk it together with a fork. Add salt and pepper to taste.
- Roughly chop the spinach (optional) and add it to the pot of cooked quinoa and carrots. Stir and replace the lid for 3-4 minutes, so that the retained heat wilts the spinach.
- Gently fold in the beans and dressing, then let cool for ten minutes.
- Stir in the feta cheese and serve warm, with a side of fresh fruit.
