August 07, 2016
Lunch, Main Dish, Salads,
Bean Salad, Beans, Black Beans, Grains, Quinoa, Mexican, Budget-Friendly, Quick Meals, Brunch, Ladies Luncheon, Weeknight Meals, Stove Top, Gluten-Free, High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Make it from scratch more
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"To make this less spicy, seed the chile or substitute red bell pepper. You can also make this ahead of time by leaving out the greens and storing the quinoa mixture in the fridge for up to 2 days. Then add the spinach just before serving. This recipe is an energy booster!"
Combine the first 7 ingredients in a small bowl; gradually add oil, stirring well with a whisk.
Combine quinoa and the next 6 ingredeints (through beans) in a large bowl. Add vinaigrette; toss to coat.
Add spinach; toss to combine.