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4.2 from 21 votes

Lemony Quinoa with Spinach, Feta and Beans

Get ready for your next Meatless Monday hit: Mediterranean-inspired Lemony Quinoa with Spinach, Feta and Beans!

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: Lemony Quinoa with Spinach, Feta and Beans
Servings: 6
Calories: 326kcal


  • 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


  • 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


  • 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.


Calories: 326kcal | Carbohydrates: 37g | Protein: 14g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 287mg | Fiber: 7g | Sugar: 3g