Prep time:15 min.
Cook time:30-45 min.
5 cloves of garlic, minced
1 large onion, diced
1 red bell pepper, diced
1 large zucchini, chopped into chunks
3 bay leaves
1 tsp dried rosemary
1 cup quinoa, dry
6 cups low sodium chicken broth
2 1.5 oz cans of cannelloni beans
2 tbsp extra virgin olive oil
1 28oz can chopped tomatoes
2 cups fresh spinach, chopped into slices
parmesan cheese, grated
1.Saute garlic and onion in olive oil until soft, 5-7 min.
2.Add bell pepper and zucchini, sauté another 3-5 min.
3.Add chicken broth, bay leaves & black pepper, simmer 5 min.
4.Add quinoa and cover for 12mins or until quinoa is cooked
5.Add tomatoes and cover for 10 mins.
6. Turn off heat and stir in spinach
7. Serve with parmesan