Quinoa & Cannellini Bean Crock Pot with Parmesan & Basil
- Prep time: 30 minutes
- Calories: 350
- 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
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!