One pot quinoa cannellini beans skillet

Prep Time 10 minutes Cook Time 25 minutes Total Time 35 minutes
Serves 4 people     adjust servings

Quinoa cannellini beans skillet is a quick and easy one-pot vegetarian meal with rich Italian flavors!


  • 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 to 4 cups fresh spinach or baby spinach
  • chopped fresh basil, grated Parmesan cheese


  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and bell pepper and sauté until softened, about 5 minutes. Add garlic and cook another 30 seconds.
  3. Add quinoa, seasonings, tomatoes and vegetable broth and broil to a boil.
  4. Cover the pot, reduce heat to low and simmer for 15-18 minutes, until quinoa is cooked through and the liquid is mostly absorbed.
  5. Stir in cannellini beans and spinach until warmed through and spinach is slightly wilted, 2-3 minutes.
  6. Serve hot, sprinkled with fresh basil and Parmesan cheese, if desired.

Recipe 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.

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