Description
Simple, yet flavorful, this nourishing, oil-free Tuscan White Bean Quinoa Skillet is packed with beans, tomatoes, spinach, and quinoa.
Ingredients
Scale
Base Ingredients:
- 1 medium yellow onion, fine dice
- 1 Tablespoon minced garlic
- 1 – [ 15.5 oz. can ] cannellini beans, drained and rinsed *
- ¾ cup low-sodium vegetable broth *
- ¾ cup water
- 1 Tablespoon nutritional yeast
- 1 Tablespoon reduced-sodium tamari *
- 1 – [ 14.5 oz. can ] petite diced tomatoes, drained and rinsed
Herb/Spice Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- 1 teaspoon dried oregano
- ½ to 1 teaspoon Italian Seasonings
- ¼ teaspoon dried crushed thyme leaves *
- pinch to ½ teaspoon sea salt (+/-) *
Other Ingredients:
- ½ cup dry quinoa, rinsed
- 2 cups baby spinach (or kale), chopped
Instructions
- Place the Herb/Spice Ingredients into a small bowl, mix well. Set aside.
- In a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, add the onions, sauté over medium-high heat for approximately 7 to 9 minutes to soften.Add a splash of water or broth to prevent sticking and burning.
- Add the minced garlic and sauté for 30 seconds.
- Add all the remaining Base Ingredients and the Herb/Spice Mix, stir well, then bring to a boil, add the rinsed quinoa, stir to incorporate. Then reduce to a simmer, cover with a tight-fitting lid and simmer for 15 minutes.
- After 15 minutes, add the baby spinach, fluff the quinoa mixture, remove from the stove and cover again for 15 minutes.Serve and enjoy.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4