1 cup uncooked quinoa, rinsed and drained

1 Tbsp. olive oil

1/2 tsp. cumin

1 clove garlic, minced

2 cans (14.5 oz. each) Del Monte® Vegetable & Bean Blends California Style

1 cup halved cherry tomatoes

3 cups roughly chopped baby spinach or 1 head butter lettuce separated into leaves 

Optional Toppings

Topping Options: Toasted slivered almonds, raisins or currants, avocado, cilantro or mint, lemon juice.

1. Drain vegetables, reserving liquid in a 2-cup measuring cup. Add enough water to equal 2 cups liquid.

2. Heat oil in a medium saucepan over medium heat. Add quinoa, cumin and garlic; cook about 2 minutes, stirring frequently, until lightly toasted and fragrant.  Add liquid and bring to a simmer; reduce heat to low, cover and cook 20 minutes.

3. Fluff quinoa with a fork. Gently stir in vegetables and tomatoes. Cover and let stand 2 minutes to heat through. To serve, spoon over bed of spinach or into lettuce leaves and add toppings, as desired.