Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
- 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
- 1½ 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