Mediterranean Spinach and Quinoa Salad

Baby spinach tossed with Quinoa, white beans, raisins, oranges and feta cheese. Serve with orange balsamic dressing.

Prep time:   30 minutes

Cook time:   27 minutes

Yield: 4 servings

Ingredients
  • ¼ cup sliced black olives
  • ¼ cup red onions, halved lengthwise, sliced 1/4 inch
  • 1 cup cannellini beans, canned rinsed and drained
  • 12 cups baby spinach
  • ¼ cup golden raisins
  • ½ cup fresh orange sections
  • ¼ cup feta cheese crumbled
Cooked Quinoa
Ingredients
  • ½ cup white quinoa
  • 1 cup water
Roasted Red Peppers
Ingredients
  • 1 cup red peppers, diced 1½-inch
Orange Balsamic Salad Dressing
Ingredients
  • ¼ cup white balsamic vinegar
  • 2 tablespoons fresh orange juice
  • 2 teaspoons olive oil
  • 1½ tablespoon fresh dill weed
  • 2 teaspoons fresh basil leaves
  • 2 teaspoons sugar
Instructions
1
Cooked Quinoa: In a medium sauce pan, bring water to a boil. Add quinoa. Stir to combine. Return to a boil. Cover. Reduce heat and simmer for 10 minutes or until water is fully absorbed and quinoa is al dente, but completely cooked. Do not stir. Let quinoa set for 5 minutes. Fluff with a fork.
2
Roasted Red Peppers: Coat sheep pan with vegetable oil spray. Place peppers on a sheet pan in a single layer. Do not overcrowd.
3
Roast in a preheated 425 degree oven for 5 to 7 minutes or until softened and light golden.
4
Orange Balsamic Dressing: Wisk ingredients together until well combined.
5
Salad Preparation: Combine quinoa, peppers, olives, onions, beans, spinach, raisins, orange segments and salad dressing. Toss to evenly coat.
6
Top salad with feta cheese.
Nutrition Facts:
Calories
317
Carbs
53g
protein
12g
fat
8g
sat. fat
3g
Cholesterol
13mg
sodium
332mg
fiber
8g
Love this recipe?
Yum
You might
also like

New Mindful Challenges Have Arrived!

Find fun, interactive ways to live healthier, reach your goals and feel your best.

Go now

We’re Social