Rating: 4 stars
17 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 8
  • 5 star values: 5

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.

Robin Bashinsky
Recipe by Cooking Light April 2014

Gallery

Iain Bagwell; Styling: Cindy Barr

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 6 (serving size: 1 2/3 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

258 calories; fat 11.6g; saturated fat 1.5g; mono fat 5.2g; poly fat 2.4g; protein 10g; carbohydrates 31g; fiber 7g; cholesterol 0mg; iron 4mg; sodium 377mg; calcium 55mg.
Advertisement
Advertisement