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Lemony Quinoa with Spinach, Feta and Beans

Terita
  • minutes
  • Serves 6

INGREDIENTS

1 1/2 cups

– quinoa, uncooked

3 cups

– chicken broth, low-sodium

2

medium – carrot

5 oz

– spinach

15 oz

– cannellini (white kidney) beans, canned

6 oz

– feta cheese crumbles

1/4 cup

– olive oil

1 tbsp

– vinegar, balsamic

2 tbsp

– lemon juice

1 clove

– garlic

1 tsp

– honey

1/2 tsp

– oregano, dried

1/8 tsp

– salt

1/8 tsp

– black pepper, ground