Quinoa citronné aux épinards, à la feta et aux haricots

Ingrédients

• 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

Préparation

1. 1

   Peel and dice carrots. Mince garlic. Rinse and drain beans.

2. 2

   Rinse the quinoa throughly and drain. Then place the quinoa in a 4-quart pot with the broth and diced carrots.

3. 3

   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)

4. 4

   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.

5. 5

   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.

6. 6

   Gently fold in the beans and dressing, then let cool for ten minutes.

7. 7

   Stir in the feta cheese and serve warm, with a side of fresh fruit.