Ingredients
| 1 1/3 cups | (325 ml) | water |
| 2/3 cup | (150 ml) | quinoa (any colour) |
| 5 cups | (1.25 litre) | baby spinach |
| 1 cup | (250 ml) | sliced red pepper, cut into 2-inch (5 cm) lengths |
| 1/2 cup | (125 ml) | finely chopped red onion |
| 1 19 oz | (540 ml) | can cannellini or white kidney beans, drained and rinsed |
| 2-3 tbsp | (30-45 ml) | basil pesto sauce |
| 1/4 cup | (60 ml) | grated Parmesan cheese |
| 2 tbsp | (30 ml) | lemon juice |
Directions
- Cook quinoa in boiling water according to package directions.
- Steam spinach, red pepper, red onion, and beans until spinach wilts and becomes bright green, approx. 2-3 minutes.
- Stir pesto into the quinoa.
- Mix together the spinach, red peppers, beans, and quinoa mixture.
- Sprinkle with remaining parmesan cheese and lemon juice and serve immediately.