Quinoa & Cannellini Bean Crock Pot with Parmesan & Basil
A quick and easy one pot, midweek meal. Not only is it gluten free, but also vegetarian (possibly vegan if you leave out the parmesan). It's light but hearty with protein from the quinoa and the creamy richness of the cannellini beans. Enjoy!
Ingredients
- 1⁄2 Cup of White Quinoa
- 1 of Red Onion
- 50 g of Parmesan (Shaved)
- 1 Tbsp of Vege Stock Concentrate
- 1 of Garlic Clove
- 1⁄2 Cup of Peas
- 1 Small Bunch of Basil
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
Prepare Ingredients:
Peel and mince garlic. Peel onion and medium dice. Pick basil leaves and discard stems. Drain cannellini beans and rinse well. Place quinoa into fine sieve/colander and rinse well under cold water.
Cook Aromatics:
Heat oil in a deepsided pan over medium heat. Add onion and garlic and saute for 3 minutes, until onion begins to soften.
Simmer Quinoa:
Add quinoa to the pan, along with basil (tearing as you add) tinned tomatoes, vege stock concentrate and 1⁄2 cup of water. Stir to combine well and bring to a boil. Reduce heat to simmer and cook for 15 minutes, until quinoa is cooked and liquid is mostly absorbed.
Add Cannellini & Spinach:
Stir in cannellini beans, peas and a large handful of baby spinach, until the spinach has wilted. Taste and adjust seasoning if required.
You Plate It:
Serve family style in the middle of your table or divide between bowls. Top with parmesan and garnish with any remaining basil. Enjoy!
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