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Watermelon feta mint salad

Quinoa-Spinach Salad

Serves 4 


  • 1 15-ounce can black beans, drained and rinsed
  • 2 cups cooked quinoa (cooked according to package directions)
  • ½ cup finely chopped red onion
  • 3 cups packed baby spinach
  • 1 lemon, juiced
  • 1 ½ Tablespoons extra-virgin olive oil (or avocado oil)
  • 1 clove garlic, minced
  • ½ teaspoon cumin
  • ¼ teaspoon paprika
  • ¼ cup pine nuts


  1. Combine the beans, quinoa, onion, and spinach in a mixing bowl.
  2. Whisk together the lemon juice, olive oil, garlic, cumin and paprika in a small bowl.
  3. Drizzle the dressing over the salad and toss.
  4. Garnish with pine nuts.


Use any other kind of beans and experiment with other whole grains, such as barley, bulgur, farro or freekeh, in place of the quinoa.

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