Ingredients
Directions
Warm a medium stovetop pan over medium heat.
Add the vegetable broth and shallots. Cook for 1–2 minutes.
Add the garlic and cook for 30–60 seconds.
Toss in the sun-dried tomatoes, artichokes, and olives. Stir and cook for another 30–60 seconds.
Stir in the cannellini beans and quinoa. Add more vegetable broth if needed, to prevent sticking to the pan.
Toss and cook for another 30–60 seconds.
Stir in the spinach until wilted. Remove from the heat.
Add the squeeze of lemon juice and oregano, and black pepper and red pepper flakes, if using. Stir well.
Divide between two dishes as a side or on top of spring greens. Sprinkle with nutritional yeast and chopped basil, if desired.
Chef's Notes
Substitutions
In place of shallots, use chopped red, yellow, or white onion.
In place of fresh garlic, use ½ teaspoon of garlic powder.
Substitute your favorite bean or any bean you have on hand for cannellini beans (chickpeas, northern beans, and fava beans would all work really well).
Substitute fresh tomatoes for sun-dried. Just note that you may need to add a little salt or additional seasoning (lemon, oregano, or nutritional yeast) as the sundried tomatoes add a little salty flavor because they’re concentrated.
Instead of quinoa, consider an organic grain such as farro (not gluten-free), brown rice, or Kamut (not gluten-free).
Instead of basil, use parsley or chives.
How to enjoy
Top on a bed of mixed greens.
Stuff into a whole-grain wrap and enjoy as a sandwich.
Enjoy it as a side to the main meal.
Enjoy it as a warm salad on a summer picnic.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Ingredients
Directions
Warm a medium stovetop pan over medium heat.
Add the vegetable broth and shallots. Cook for 1–2 minutes.
Add the garlic and cook for 30–60 seconds.
Toss in the sun-dried tomatoes, artichokes, and olives. Stir and cook for another 30–60 seconds.
Stir in the cannellini beans and quinoa. Add more vegetable broth if needed, to prevent sticking to the pan.
Toss and cook for another 30–60 seconds.
Stir in the spinach until wilted. Remove from the heat.
Add the squeeze of lemon juice and oregano, and black pepper and red pepper flakes, if using. Stir well.
Divide between two dishes as a side or on top of spring greens. Sprinkle with nutritional yeast and chopped basil, if desired.
