One pot quinoa cannellini beans skillet
Quinoa cannellini beans skillet is a quick and easy one-pot vegetarian meal with rich Italian flavors!
Yield: 4 servings
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
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (14.5 oz.) can diced tomatoes, regular or fire-roasted
- 1 ½ 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 ¼ 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
Serving: 1serving | Calories: 381kcal | Carbohydrates: 65g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 948mg | Fiber: 14g | Sugar: 6g
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