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Cannellini Bean and Quinoa Skillet

One pan dish made with greens, beans, and quinoa.
Prep Time10 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Vegan
Keyword: beans, gluten free, grains, quinoa, vegan recipes
Servings: 4 people
Calories: 221kcal
Author: Shelly Hughes


  • 1 yellow onion
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • ¼ tsp red pepper flakes
  • ½ tsp oregano
  • ½ tsp thyme
  • 1 cup quinoa, uncooked
  • 2 cup tomatoes, diced
  • cup vegetable broth
  • 1 15.5 can cannellini beans
  • 3 cups kale chopped substitute with spinach or greens of choice
  • ½ lemon, squeezed
  • ¼ cup fresh basil, chopped


  • Heat 2-3 tablespoons of water in a large pot over medium heat
  • Saute onions for about 1-2 minutes. Add in the garlic and saute until soften additional 3-4 minutes. Add in additional water if pan gets too dry.
  • Add tomato paste, rep pepper, oregano, thyme. Stir for another 30 seconds to a 1 minute or until fragrant.
  • Add quinoa, tomatoes, vegetable broth and cannellini beans. Bring to a simmer
  • Cover and cook until liquid is absorbed and the quinoa is cooked. About 15 minutes
  • Add kale and stir until wilted
  • Garnish with fresh basila and fresh lemon juice.


To rewarm left over, you can add a little additional water and stir and rewarm on the stove.


Serving: 4g | Calories: 221kcal | Carbohydrates: 41g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Sodium: 449mg | Potassium: 770mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5810IU | Vitamin C: 84mg | Calcium: 122mg | Iron: 4mg