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*Warm Quinoa Salad

Cooking Time

25 minutes


4 servings


1 cup quinoa

1 tbsp. of coconut oil

1/2 chopped onion 

1/2 chopped bell pepper (any color of bell pepper that you like)

2 peeled/chopped cloves of garlic

1 tsp. crushed fennel seeds

1 tbsp. Herbs de Provence

a pinch of red pepper flakes

1 15 oz. can of unsalted fire roasted muir glen diced tomatoes

1 15 oz. can of rinsed/drained white beans (any bean will do)

1 box of frozen/thawed/dried spinach

1/2 cup frozen/thawed/chopped broccoli

1 tbsp. apple cider vinegar

1 tsp. EVOO

Salt and Pepper to taste


  1. Rinse quinoa really well and drain. Toast it in a dry pan on medium low heat stirring constantly as to not burn it. Cook according to package direction; set aside.
  2. Melt coconut oil on medium high heat in pan.
  3. Saute onion and bell pepper with some sea salt for a few minutes, until just about tender.
  4. Stir in garlic, fennel seeds, Herbs de Provence, and red pepper flakes.
  5. Add diced tomatoes, white beans, spinach, and broccoli.
  6. Simmer for about 15 minutes on medium low heat.
  7. Sprinkle in some cooked Quinoa and simmer another 5 minutes.
  8. Stir in apple cider vinegar, EVOO, and S/P.