Quinoa Salad with Kidney Beans and Baby Spinach
1 c. Quinoa
2 c. vegetable stock
Salt and pepper
2/3 c. Moroccan Spiced Lemon Dressing
1 c. cherry tomatoes, halved
1 small red onion, minced
1/2 c. kidney beans, rinsed
8 c. baby spinach
Moroccan Spiced Lemon Dressing:
1/4 c. lemon juice
2 tbsp. plain nonfat yogurt
1 1/2 tsp. honey
1/4 tsp. cumin
1/4 tsp. cinnamon
1/4 tsp. ginger
salt and pepper
In a small dish, whisk dressing ingredients together. Refrigerate until ready to use.
Toast quinoa in a dry skillet over medium, stir often, about 5 minutes.
Transfer to a mesh colander and rinse in cold water for a minute.
Heat oil in a medium saucepan over medium heat.
Add garlic and quinoa, cook 4 minutes, add stock and salt, bring to a boil, reduce heat and cook for 15 minutes.
Turn heat off, bring salad to room temperature.
While salad cools, wilt spinach in a dry skillet, season with salt and pepper.
Add tomatoes, beans and onions to quinoa.
Add the dressing mix well. Plate and serve.
A Year Ago: TWD Madeleines