“I don’t like spinach, and I’m glad I don’t, because if I liked it I’d eat it, and I just hate it.” -Clarence Darrow

This is another great recipe I modified from Closet Cooking.

Ingredients

• 1 cup quinoa, rinsed
• 1 cup red onion, julienned
• 4 ounces mushrooms, sliced
• 3 tablespoons red wine vinegar
• 1 teaspoon sugar
• 1 teaspoon Dijon mustard
• 1 small clove garlic, grated
• Salt and pepper to taste
• 2 cups baby spinach
• 2 cups white beans, cooked
• 1/4 cup feta, crumbled
• 1 tablespoon butter

Directions

1. Cook the quinoa as directed on the package.
2. While the quinoa is cooking, caramelize the onions and mushrooms in butter.
3. Add the vinegar to the pan.
4. Mix in sugar, mustard, garlic and season with salt and pepper.
5. When the quinoa is a few minutes from being done, add white beans and stir thoroughly.
6. Stir the spinach into the quinoa and white beans, turn off the heat and allow to sit for ten minutes.
7. Spoon quinoa and white beans into serving bowls. Top with onions and mushrooms.
8. Serve garnished with feta cheese.

Related posts:

1. Food For Thought – Potato And Onion Nests
2. Food For Thought – Spinach And Pesto Lasagna
3. Food For Thought – Broccoli Salad