Posted 4 weeks ago
4 cups baby spinach, washed and dried
1 teaspoon Olive oil
1 teaspoon garlic, minced/chopped
1 cup sliced onion
2 cups chopped cauliflower
2 cups diced tomatoes
2 cups red beans, rinsed and drained
2 Tablespoons red wine vinegar
1 Tablespoon water
1 Tablespoon fresh minced basil
Place 4 cups of washed and dried baby spinach in a large salad bowl and set aside.
Pour 1 teaspoon of olive oil into a non-stick skillet and heat over medium-high heat. Add 1 teaspoon of minced/chopped garlic and 1 cup of sliced onion and sauté until golden, about 2 minutes.
Add 2 cups of chopped cauliflower and sauté for 2 minutes, then pour in 2 cups of diced tomatoes, 2 cups of red beans, 2 tablespoons of red wine vinegar, I tablespoon of water, 1 tablespoon of fresh minced basil, and some freshly cracked pepper.
Stir until heated through, about 2-3 minutes. Pour the heated beans and veggies over the spinach and serve.
For a warm fall dish, sauté spinach with the mixture and serve over whole grain pasta, spaghetti squash, or brown rice.
Kindra is a Registered Dietitian. She received her Bachelor of Science Degree in Nutritional Science from California Polytechnic State University at San Luis Obispo and her Master’s of Science Degree in Nutrition from the University of Utah in Salt Lake City. Kindra has almost 20 years of experience working in Healthcare and Nutrition and over ten years of teaching experience, specializing in courses related to nutrition, health, and wellness at the university level.
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