- 1 cup quinoa rinsed
- 3 cups vegetable stock
- 2 cloves garlic minced
- 1 small onion diced
- 1 cup cherry or grape tomatoes halved
- 8 oz canned white beans rinsed and drained
- 1 1/2 Tbs basil paste or several leaves, chopped
- salt and pepper
- 4 oz fresh baby spinach leaves
Combine quinoa and broth in a pot and bring to a boil. Reduce to a simmer.
Meanwhile, heat olive oil in a large dutch oven (or other large pan) over medium heat.
Add garlic and onions; cook for 1 minute (until the onion is softened)
Add tomatoes, beans and basil and cook for 3-4 minutes.
Pour the pot of quinoa and broth into the tomato mixture, season and simmer on a low heat (uncovered) until the quinoa is absorbs the broth and is cooked through (You may need to add a bit more broth to finish cooking the quinoa if the broth is absorbing too quickly).
Once the quinoa has finished cooking, add the spinach and stir to wilt.
Calories: 168kcal | Carbohydrates: 30g | Protein: 7g | Fat: 1g | Sodium: 490mg | Potassium: 512mg | Fiber: 4g | Sugar: 2g | Vitamin A: 44.6% | Vitamin C: 12% | Calcium: 6.7% | Iron: 16.7%