Wilted Spinach Salad with Quinoa and Red Peppers
Prep Time
20 minutes
Cook Time
20 minutes
6 servings


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


  1. Cook quinoa in boiling water according to package directions.
  2. Steam spinach, red pepper, red onion, and beans until spinach wilts and becomes bright green, approx. 2-3 minutes.
  3. Stir pesto into the quinoa.
  4. Mix together the spinach, red peppers, beans, and quinoa mixture.
  5. Sprinkle with remaining parmesan cheese and lemon juice and serve immediately.