Lemony Quinoa with Spinach, Feta and Beans

• Produce

  • 2 Carrot, medium
  • 1 clove Garlic
  • 1/2 tsp Oregano, dried
  • 1/2 cup Spinach

• Canned Goods

  • 3 cup Chicken broth, low-sodium

• Condiments

  • 1 tsp Honey
  • 2 tbsp Lemon juice

• Pasta & Grains

  • 1 1/2 cup Quinoa

• Baking & Spices

  • 1/8 tsp Black pepper, ground
  • 1/8 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil
  • 1 tbsp Vinegar

• Dairy

  • 3/4 cup Feta cheese crumbles

• Other

  • 15 ounce – cannellini (white kidney beans, canned

Found on superhealthykids.com

Directions

• Peel and dice carrots. Mince garlic. Rinse and drain beans. Rinse the quinoa throughly and drain. Then place the quinoa in a 4-quart pot with the broth and diced carrots. 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) 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. 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. Gently fold in the beans and dressing, then let cool for ten minutes. Stir in the feta cheese and serve warm, with a side of fresh fruit.