Warm White Kidney Bean, Spinach and Mushroom Salad

Overview

This salad should be served warm, making it a perfect accompaniment to a variety of staple dishes on cold winter nights. I used canned white kidney beans, baby spinach leaves, mushrooms and cooked quinoa, just seasoned with a little salt and black pepper. Very convenient, delicious, low-fat and healthy!

Tags

• private kitchen
• western food
• instant white kidney beans
• mushroom
• olive oil
• onions
• quinoa
• salad spinach leaves
• black pepper
• garlic
• salt

Ingredients

Steps

1. 1 Pour olive oil into a wok over medium heat and saute garlic and onions until fragrant. Sauté until the onions are soft, then add the mushrooms and stir-fry. You can add a little water appropriately.

   

2. 2 Add spinach leaves and stir-fry briefly until most of the leaves shrink.

   

3. 3 Turn off the heat, add the white kidney beans and quinoa, and stir-fry using the residual heat of the pot.

   

4. 4 Finally season with salt and that's it.