Name: White Bean-Quinoa Salad with Citrus, Bell Pepper, Avocado & Spinach
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 1 ½ (142 g) pkg baby spinach; 3 (398 ml) cans cannellini (white kidney) beans; 710 ml chicken or vegetable broth; 3 grapefruits; 1 ½ lemons; 3 oranges; 1 ½ cups quinoa; ½ medium red onion; 3 yellow bell peppers; black pepper; Dijon mustard; extra virgin olive oil; garlic powder; paprika; pure maple syrup; salt

White Bean-Quinoa Salad with Citrus, Bell Pepper, Avocado & SpinachWhite Bean-Quinoa Salad with Citrus, Bell Pepper, Avocado & Spinach — a 45-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ avocados

1 ½ (142 g) pkg baby spinach

3 (398 ml) cans cannellini (white kidney) beans

710 ml chicken or vegetable broth

3 grapefruits

1 ½ lemons

3 oranges

1 ½ cups quinoa

½ medium red onion

3 yellow bell peppers

black pepper

Dijon mustard

extra virgin olive oil

garlic powder

paprika

pure maple syrup

salt

Instructions

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Zest lemons into a medium saucepan (set lemons aside for later use).

Add quinoa and broth to the saucepan with the zest, then bring to a boil over high heat. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Meanwhile, drain and rinse beans in a colander; set aside to drain further.

Juice the lemons into a large bowl, then add oil, Dijon, maple syrup, and spices; whisk to combine the dressing.

Peel, halve, and slice onion into thin half-moons; add to the bowl with the dressing.

Trim, seed, and medium dice bell peppers; add to the bowl.

Cut off skin and white pith from the oranges and grapefruits. Slice between the membranes to release segments; cut into bite-sized pieces and add both to the bowl, along with the beans. Stir to combine and set aside.

Transfer the cooked quinoa to a large baking sheet pan. Spread out in an even layer and let cool for 5 minutes.

Meanwhile, halve and pit avocados; scoop the flesh out with a spoon and medium dice. Add to the bowl with the dressing and citrus fruit.

Add cooled quinoa to the bowl and gently stir to combine the salad.

To serve, divide spinach between plates and top with salad. Enjoy!

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