Tuscan White Bean Skillet

 Tuscan White Bean Skillet

Ingredients:

• 1 cup of quinoa
• 2 cups of water
• 1 tbsp olive oil
• 1 onion (diced)
• 1/2 cup of sun-dried tomatoes
• 4 tsp of minced garlic
• 2 14.5-oz cans of white Cannellini beans (drained and rinsed)
• 1 14.5 oz can of diced tomatoes
• 1 tsp oregano
• 1 tsp thyme
• 2 cups of kale or spinach (chopped)
• Lemon pepper salt to taste

Directions:

1. Place 1 cup of quinoa and 2 cups of water in a small pot. Bring to a boil and then turn down heat and simmer on low for 15-20 minutes until water is gone and quinoa is cooked.
2. While quinoa is cooking, warm olive oil in a large skillet on medium heat. Then add onions and cook for 3-4 minutes until onions are soft. 
3. Add sun-dried tomatoes and garlic to skillet and cook for an additional 2 minutes, until fragrant.
4. Add beans, diced tomatoes, Kalamata olives, oregano and thyme to the skillet. Stir to combine. Cover the skillet and cook for 8 minutes. 
5. Once quinoa is done, add to skillet and stir. Then stir in kale or spinach and put lid back on to allow it to cook for 2-3 more minutes, until kale or spinach is soft. 
6. Season with lemon pepper salt to taste and serve.