Cook 16oz. of baby spinach down until it’s completely wilted. Set aside for later.
Add 1 cup of white quinoa or amaranth, and 2cups of your choice of broth or stock. Bring to a boil, then reduce to a simmer for 10 – 15 minutes until the quinoa has soaked up all the liquid.
Add the jar of sundried tomatoes in oil and either a jar of Cowboy Caviar or a can of black beans, rinsed. Add the cooked spinach back in as well.
Remove pot from heat and allow it to cool. Once cooled, add the feta cheese crumbles.
Serve warm or chilled. This salad makes great leftovers and will last several days in the fridge.
