Quinoa, Spinach, and Sun-Dried Tomato Salad with Beans and Pine Nuts

This was delicious! Most recipes here are inspired by ingredients that happen to be on hand, this one in particular. My yummy lunch for today:

1/2 cup quinoa

EVOO

1/2 onion, diced

2 handfuls of fresh baby spinach

6 sun-dried tomatoes, large diced

1 (15 oz. I think) can cannellini  beans

2 Tablespoons Toasted pine nuts

S&P

1. Cook quinoa according to package; or, if you buy bulk like we do, cook it in a ratio of 1 part quinoa to 2 parts water, just like rice. So for this recipe, put 1/2 cup quinoa and 1 cup water in a small saucepan and bring to a simmer, covered, until liquid is absorbed, about 15 minutes. 

2. Meanwhile, warm EVOO in a skillet over medium heat, add onion and saute until translucent, about 5 minutes. Add spinach and wilt. Mix in sun-dried toms and beans; heat through.

3. When quinoa is done, mix it in with the spinach, tomato, and bean mixture. S&P to taste. Top with toasted pine nuts & enjoy 

This made about 2 servings.