Quinoa with creamy cannellini beans & sun-dried tomatoes
Quinoa with creamy cannellini beans & sun-dried tomatoes
963kcal Per person
33g Protein
107g Carbs
45g Fat
21g Fiber
Ingredients
- 3 ounces quinoa (84 g)
- 8 ounces cannellini beans (224 g)
- 1 clove garlic (5 g)
- 2 tomatoes
- 5 sun-dried tomatoes
- 1 tablespoon olive oil (15 ml)
- 1 pinch chili powder (1 g)
- 3 tablespoons hummus (60 g)
- 1 squeeze lemon juice (5 ml)
- 1 handful spinach (25 g)
Preparing this recipe
- Cook the quinoa according to the package instructions.
- Drain the beans and reserve the liquid.
- Finely chop the garlic, fresh tomatoes and sun-dried tomatoes.
- Heat the oil in a skillet over medium heat. Cook the garlic for 1 minute. Then add the fresh tomatoes, sun-dried tomatoes and chili powder and cook for another minute.
- Add the liquid from the beans and reduce the heat to medium-low. Cook for 3 minutes while mashing the fresh tomatoes with a spoon.
- Add the hummus and lemon juice and stir.
- Mix in the spinach and beans. Cook until the spinach wilts. Season with salt and pepper.
Tip van FitChef
Also delicious with fresh thyme.
