Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 291.0
- Total Fat: 10.2 g
- Cholesterol: 13.8 mg
- Sodium: 855.4 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 8.5 g
- Protein: 16.1 g
View full nutritional breakdown of Black and White Quinoa and Canellini Beans calories by ingredient
Black and White Quinoa and Canellini Beans
Submitted by: REDSCATHACHIntroduction
This is just a quick little recipe that I make for lunch when I know I will be needing that protein. It's pretty simplistic but I am addicted to it. You can definitely jazz this dish up by adding some roasted red peppers, baby spinach, adding white wine in lieu of some of the broth. If you like the spicy add some heat to it with hot sauce, crushed red pepper, or cayenne pepper. A nice base recipe that can be experimented with. This is just a quick little recipe that I make for lunch when I know I will be needing that protein. It's pretty simplistic but I am addicted to it. You can definitely jazz this dish up by adding some roasted red peppers, baby spinach, adding white wine in lieu of some of the broth. If you like the spicy add some heat to it with hot sauce, crushed red pepper, or cayenne pepper. A nice base recipe that can be experimented with.Number of Servings: 4
Ingredients
-
3 Teaspoons Extra Virgin Olive Oil (sometimes I use Grapeseed Oil instead)
2 Leeks (bulb and lower green portion)
2 Cloves of Garlic
1/4 Cup White Quinoa
1/4 Cup Black Quinoa
1 Teaspoon Ground Cumin
1 cup Chicken or Vegetable Broth
1 15oz Can of Canellini Beans (feel free to mix it up bean wise, this is only what I had on hand)
70 grams Shredded Parmesan
Directions
Pre-rinse Quinoa for 5 minutes (if not pre-washed, I always rinse regardless).
Heat olive oil in pan on med/high head. Toss in leeks and minced garlic, cook for about 2 minutes.
Toss in Quinoa with the leeks and garlic, add 1 teaspoon ground cumin, stir and cook for about 3 minutes.
Add in Chicken or Vegetable Broth, cook for 10 minutes stirring occasionally.
After 10 minutes throw in the can of rinsed Canellini Beans and add about 70 grams of shredded Parmesan cheese. Cook for another 5 minutes and serve.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user REDSCATHACH.
Heat olive oil in pan on med/high head. Toss in leeks and minced garlic, cook for about 2 minutes.
Toss in Quinoa with the leeks and garlic, add 1 teaspoon ground cumin, stir and cook for about 3 minutes.
Add in Chicken or Vegetable Broth, cook for 10 minutes stirring occasionally.
After 10 minutes throw in the can of rinsed Canellini Beans and add about 70 grams of shredded Parmesan cheese. Cook for another 5 minutes and serve.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user REDSCATHACH.
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