Lemony Quinoa with Spinach, Feta and Beans

Get ready for your next Meatless Monday hit: Mediterranean-inspired Lemony Quinoa with Spinach, Feta and Beans!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Peel and dice carrots. Mince garlic. Rinse and drain beans.
2. 2Rinse the quinoa throughly and drain. Then place the quinoa in a 4-quart pot with the broth and diced carrots.
3. 3Bring 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. 4Meanwhile, 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. 5Roughly 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. 6Gently fold in the beans and dressing, then let cool for ten minutes.
7. 7Stir in the feta cheese and serve warm, with a side of fresh fruit.