Photo: Iain Bagwell; Styling: Cindy Barr 
Hands-on Time
15 Mins
Total Time
15 Mins
Yield
Serves 6 (serving size: 1 2/3 cups)

To make ahead, leave out the greens and keep the quinoa mixture covered in the refrigerator up to two days. Add spinach just before serving. To tame the heat, seed the chile or substitute chopped red bell pepper.

How to Make It

Step 1

Combine first 7 ingre­dients in a small bowl; gradually add oil, stirring well with a whisk.

Step 2

Combine quinoa and next 6 ingredients (through beans) in a large bowl. Add vinaigrette; toss to coat. Add spinach; toss to combine.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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