Quinoa cannellini beans skillet is a quick and easy one-pot vegetarian meal with rich Italian flavors!
Hi friends! I’m happy to be waking up at home this morning and getting snuggles from my kiddos, but my heart is aching a little not to be in D.C.
Today’s the Women’s March on Washington and some of my Northwestern friends made the trip for it. We’d all done a similar march together when we were in school – drove about 15 hours from Chicago to D.C. in a van, playing music and being silly the whole way. It was a fabulous weekend, so inspiring and so meaningful.
I wanted to be there today. I also really wanted to take my 5-year-old daughter and let her witness it. But I worried it might not be safe, so I’m home. But my heart is with the more than 200,000 men and women expected to turn out. 💕
Anyway, I’m popping in on a weekend for this month’s Recipe Redux challenge. Given that it’s January, we were challenged to come up with a budget-friendly meal. I immediately thought of this quinoa cannellini beans skillet dinner that we’ve been eating as a meatless Monday vegetarian option.
It relies on a few pantry staples and gets the flavor kicked up with some fresh veggies and a finish of fresh herbs. 👌
It’s a quick and easy one-pan meal that’s gluten-free and vegan (if you leave off the Parmesan cheese or substitute nutritional yeast). It’s light but hearty with the protein from the quinoa and the creamy, richness of the cannellini beans and lots of Italian flavor throughout.
The can of diced tomatoes that cook with this add a lot of depth and richness, as does the Parmesan cheese I serve it with. And the fresh basil at the end brightens up the whole dish and gives it a shot of freshness. Simple ingredients but big impact.
A few ways to make this quinoa cannellini beans skillet more budget-friendly:
- Buy your quinoa in bulk. I get mine in a big bag at Costco but you can also order it on Amazon. (This quinoa is a 2-pound bag for $10 and available for Prime.)
- Red and orange bell peppers can be expensive if not on sale. I try and get mine at Trader Joe’s but I also will buy the bag of small sweet peppers and use those for this recipe. It’s lots cheaper.
- I never buy actual baby spinach (again, unless I’m at Trader Joe’s). I buy a bag of regular spinach. It works just as well for everything I’ve ever substituted it for and it’s less expensive. The leaves are slightly bigger and sometimes you have to tear off a big stem, but that’s the only difference.
- I like to buy the basil plants at the grocery store and keep them in a glass with some water. It lasts longer and if you’re lucky, you can get it to grow.
As for substitutions – cause you know I like to give you options! – you can substitute fresh parsley for the basil if you prefer. And you can add 1/4 teaspoon of red pepper flakes to make it a bit spicy. You could also use white Northern beans but I really prefer the creamy cannellini beans here.
And you can certainly add some rotisserie chicken if you don’t want it as a vegetarian meal. I’ve certainly done that before when we had some on hand. 👍
Healthy can be affordable too. 🙌
I hope you have a great weekend! (And be sure to check out the recipes from my fellow Redux members below – lots of great budget-friendly ideas to browse!)
XO,
Kathryn
One pot quinoa cannellini beans skillet
Quinoa cannellini beans skillet is a quick and easy one-pot vegetarian meal with rich Italian flavors!
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 small yellow onion, chopped
- 1 medium red or orange bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup quinoa, uncooked
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 14.5 oz. can diced tomatoes, regular or fire-roasted
- 1 1/2 cups low-sodium vegetable broth
- 1 15.5 oz. can cannellini beans, rinsed and drained
- 3-4 cups fresh spinach or baby spinach
For serving:
- chopped fresh basil, grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and bell pepper and sauté until softened, about 5 minutes. Add garlic and cook another 30 seconds.
- Add quinoa, seasonings, tomatoes and vegetable broth and broil to a boil.
- Cover the pot, reduce heat to low and simmer for 15-18 minutes, until quinoa is cooked through and the liquid is mostly absorbed.
- Stir in cannellini beans and spinach until warmed through and spinach is slightly wilted, 2-3 minutes.
- Serve hot, sprinkled with fresh basil and Parmesan cheese, if desired.
Notes
You can substitute fresh parsley for the basil if you prefer.
You can add 1/4 teaspoon of red pepper flakes to make it a bit spicy.
And you can certainly add some rotisserie chicken if you don’t want this as a vegetarian meal.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 381Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 948mgCarbohydrates: 65gFiber: 14gSugar: 6gProtein: 20g
Jessica @ Nutritioulicious says
This is totally my kind of meal. Love easy one pot meals full of nutrition and flavor!
Kathryn says
Yes! All about the easy – and the healthy! 😊
Jenny Dunklee says
This looks so delicious! Beans, quinoa and spinach is a powerhouse 😀
Kathryn says
Total powerhouse! Thanks Jenny!
Aruna N says
Hi Kathryn,
I subscribe to your news letter. Under the “One pot quinoa cannellini beans skillet recipe, i finf the ingredients listed and a serving tip but no recipe! Please help.
Thanks,
Aruna
Aruna N says
Typo error, sorry! I ‘find’…..
Kathryn says
Thank you so much for pointing that out Aruna! The instructions somehow got completely deleted. I’ve added them back into the recipe card so you should be able to see it now. Hope you give this a try!
Vonnie says
Shut the door!! How can you go wrong with all these great ingredients. Quinoa, spinach and chicken is my favorite. Made it today and love, love, love it. Keep recipes like these coming. Healthy and delicious. High five!!
Kathryn says
Oh yay! So happy to hear you loved this Vonnie!! Have a great week! 😊
Joanna says
Wow! That’s a lot of spinach! 34 cups?
Kathryn says
Haha, sorry Joanna! I just switched to a new recipe plugin and that must have been messed up in the transition. It should be 3-4 or 3 to 4 cups of spinach (I just grab big handfuls), not 34 cups! I’ve updated the recipe card on this recipe and let the tech team know so they can make sure that doesn’t get stripped out again. Thanks for letting me know!
Aron Wiseman says
Hello and Thank you for your recipe! My family really enjoyed this dish. We added chopped raw organic pumpkin seeds in with the quinoa when cooking for added nutrition and texture I also added a tad more salt and water to compensate for the pepitas (pumpkin seeds). May you and your family be blessed.
Aron W.
Kathryn says
I’m so happy to hear you enjoyed it Aron! Love the sound of the pumpkin seeds in this too!
Kelly says
Healthy and filling! Glad I live alone so I can have all the leftovers for me! I love that I had most of the ingredients already in the house so that made it really easy to make! I chose to add the basil and it gave it a great refreshing Italian flavor!
Kathryn says
Yay, I’m so glad you enjoyed it – thanks for sharing! And yes, it’s a great one to have for leftovers 😊
Lydia says
Uh was I supposed to drain the canned tomatoes?
Kathryn says
Nope, I don’t drain the can of tomatoes. The liquid helps cook the quinoa. Hope that helps!
Jean says
So, i didn’t have any peppers or herbs, or parmesan but still thoroughly enjoyed this with celerby and courgette and dried herbs. Will try again with the correct ingredients. I completely forgot how good quinoa is! Thank you! #feelinghealthy!
Kathryn Doherty says
I’m so happy to hear you enjoyed it Jean! And sounds yummy your way too! 😊
Sharon says
Yumm could this be done in the slow cooker also thankyou
Kathryn Doherty says
Hi Sharon! I haven’t made this in the slow cooker, so I’m not sure what to advise on times and any needed adjustments. Would love to hear if you try it though!
Jackie says
My 1 year old twin girls loved this! And one is very picky. Of course I had to adjust sodium content, but it was so flavorful it didn’t need much salt.
Kathryn Doherty says
Yay, I’m so happy to hear they enjoyed it Jackie! Thanks so much for sharing! 😊
Christina Provenzano says
I look forward to making this recipe. I want to try making this in an InstaPot, should I make any suggestions to the amount of liquid? Looking forward to trying this recipe, it sounds delicious.
Kathryn Doherty says
Hi Christina! I’ve not tried making this in the Instant Pot, so I’m not sure what adjustments might be needed. I’d love to hear if you decide to experiment!