Let's Eat!
Cannelloni or white kidney beans have a nutty, earthy flavor, are tender and often used in Italian dishes like Minestrone. The are a great addition to salads, soups, stews, and chili. Using precooked microwavable quinoa saves time and is the base for this Italian inspired bowl.
Ingredients
Ingredients
1 cup cooked quinoa
½ small chopped onion
20 grape tomatoes,
1 small container mushrooms
1 clove fresh minced garlic
½ tbsp. basil
chilli flakes, to taste
salt to taste
1 can cannellini beans
¼ cup parmesan cheese
For the dressing:
½ tbsp. red wine vinegar
2 tbsp. olive oil
1 tbsp vegetable broth
¼ tsp garlic powder
¼ tsp salt
dash of black pepper
Preparation
Time Saving Options:
Purchase ready prepared quinoa
Directions
Heat a skillet and add 1 tbsp olive oil, sauté onion until soft. Add mushrooms and tomatoes and cook until soft. Add garlic and cook for another minute, add chili flakes and salt. Taste and adjust seasoning.
Combine and mix the ingredients for the dressing.
Drain & rinse the beans. Divide the cooked quinoa into two bowls. Each bowl gets half of a cup of beans and half of the veggie mixture. Top with dressing and cheese in each bowl.