Spinach and Quinoa Bean Skillet

Spinach and Quinoa Bean Skillet

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Want to step up your beans and veggies game? Try this skillet recipe that will have you cooking like pro. The combination of quinoa, baby spinach, cherry tomatoes, and cranberries gives a light yet sweet taste that make you crave more vegetables.

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Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

3 servings

Ingredients

  • 1 cup of quinoa
  • ½ cup of baby spinach
  • 1 can of corn
  • 1 cup of vegetable stock
  • 2 garlic cloves, minced
  • 1 yellow onion, minced
  • 1 cup of yellow cherry tomatoes
  • 1 can of cannellini beans
  • 1 can of lima beans, drained
  • ¼ cup of cranberries
  • 1tablespoon of olive oil
  • ½ tablespoon of red pepper flakes
  • ½ teaspoon of cumin
  • Salt and pepper to season

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Directions

In a large pot, combine the vegetable stock and quinoa to a boil. Reduce the heat to simmer.
In a large skillet, add olive oil and cook the onions and garlic until it is translucent. Next, add the corn, yellow tomatoes, cannellini beans, and lima beans until it is tender.
Reduce the heat and add the quinoa. Mix the red pepper flakes, cumin, and salt and pepper.
Top off the dish with cranberries.
Enjoy!


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