ONE POT QUINOA CANNELLINI BEANS SKILLET

August 30, 2019
Quinoa cannellini beans cooking pan could be a fast and straightforward one-pot eater meal with made Italian flavors!

Anyway, I’m pop in on a weekend for this month’s formula revived challenge. On condition that it’s Gregorian calendar month, we tend to were challenged to come back up with a budget-friendly meal. I straight off thought of this quinoa cannellini beans cooking pan dinner that we’ve been intake as a meatless Mon eater choice.

ONE POT QUINOA CANNELLINI BEANS SKILLET

It’s a fast and straightforward one-pan meal that’s gluten-free and vegetarian (if you permit off the cheese cheese or substitute organic process yeast). It’s light-weight however hearty with the macromolecule from the quinoa and also the creamy, richness of the cannellini beans and plenty of Italian flavor throughout.

The will of diced tomatoes that cook with this add a great deal of depth and richness, as will the cheese cheese I serve it with. And also the recent basil at the tip brightens up the full dish and offers it an attempt of freshness. Easy ingredients however huge impact.

ONE POT QUINOA CANNELLINI BEANS SKILLET

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 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup quinoa uncooked
  • 3 to 4 cups fresh spinach or baby spinach
  • 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
  • chopped fresh basil, grated Parmesan cheese

INSTRUCTIONS :

  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.
Quinoa cannellini beans cooking pan could be a fast and straightforward one-pot eater meal with made Italian flavors!

Anyway, I’m pop in on a weekend for this month’s formula revived challenge. On condition that it’s Gregorian calendar month, we tend to were challenged to come back up with a budget-friendly meal. I straight off thought of this quinoa cannellini beans cooking pan dinner that we’ve been intake as a meatless Mon eater choice.

ONE POT QUINOA CANNELLINI BEANS SKILLET

It’s a fast and straightforward one-pan meal that’s gluten-free and vegetarian (if you permit off the cheese cheese or substitute organic process yeast). It’s light-weight however hearty with the macromolecule from the quinoa and also the creamy, richness of the cannellini beans and plenty of Italian flavor throughout.

The will of diced tomatoes that cook with this add a great deal of depth and richness, as will the cheese cheese I serve it with. And also the recent basil at the tip brightens up the full dish and offers it an attempt of freshness. Easy ingredients however huge impact.

ONE POT QUINOA CANNELLINI BEANS SKILLET

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 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup quinoa uncooked
  • 3 to 4 cups fresh spinach or baby spinach
  • 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
  • chopped fresh basil, grated Parmesan cheese

INSTRUCTIONS :

  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.
Quinoa cannellini beans cooking pan could be a fast and straightforward one-pot eater meal with made Italian flavors!

Anyway, I’m pop in on a weekend for this month’s formula revived challenge. On condition that it’s Gregorian calendar month, we tend to were challenged to come back up with a budget-friendly meal. I straight off thought of this quinoa cannellini beans cooking pan dinner that we’ve been intake as a meatless Mon eater choice.

ONE POT QUINOA CANNELLINI BEANS SKILLET

It’s a fast and straightforward one-pan meal that’s gluten-free and vegetarian (if you permit off the cheese cheese or substitute organic process yeast). It’s light-weight however hearty with the macromolecule from the quinoa and also the creamy, richness of the cannellini beans and plenty of Italian flavor throughout.

The will of diced tomatoes that cook with this add a great deal of depth and richness, as will the cheese cheese I serve it with. And also the recent basil at the tip brightens up the full dish and offers it an attempt of freshness. Easy ingredients however huge impact.

ONE POT QUINOA CANNELLINI BEANS SKILLET

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 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup quinoa uncooked
  • 3 to 4 cups fresh spinach or baby spinach
  • 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
  • chopped fresh basil, grated Parmesan cheese

INSTRUCTIONS :

  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.

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