This Tuscan Style Quinoa & Cannellini Bean 1 Pan Skillet is Gluten Free and Vegan! Whole Food Plant-Based and Oil free too.
This recipe is similar to my 1 Pan Tuscan Farro & Bean Skillet recipe, but I wanted something lighter and gluten free.
| Prep Time | 10 Minutes |
| Cook Time | 30 Minutes |
| Servings |
Servings
|
Ingredients
- 2 & 1/4 Cups Low Sodium Vegetable Broth
- 1 15 oz Can Diced Tomatoes (with the liquid from can)
- 1 Cup Quinoa
- 1 Cup Fresh Asparagus Chopped
- 1 Medium White Onion Diced
- 1 15 oz Can White Cannellini Beans (best to chose low sodium always)
- 1 Handful Fresh Greens (Spinach is great!)
- 2-3 Cloves Fresh Garlic Minced or Pressed
- 1.5 tsp Oregano
- 1 tsp Rosemary (feel free to be generous with fresh rosemary)
- 1 tsp Whole Fennel Seeds
- 2 TBSP Pablano Pepper Finely diced
Ingredients
|
|
Instructions
- Dice your onion, and add onion, vegetable broth, seasoning, and tomatoes in a 12 inch skillet. While you are waiting for it to boil, dice your pablano pepper and chop asparagus.
- Bring to a boil before adding quinoa. After boiling, add quinoa and cook 10 minutes.
- Add asparagus and pepper about half way through cooking. Cook additional 10 minutes.
- Right as it is finishing, add you cannellini beans and greens and heat through.
- Stir and serve!
- YUM!
- Video how to for this recipe is on YouTube https://youtu.be/qNMrGDRckps
Share this Recipe
