Quinoa & White Bean Skillet
Course:
Dinner
Ingredients
- 135 grams Quinoa
- 315 millilitres Chicken Stock
- 2 tablespoons Olive Oil
- 1 Onion (diced)
- 3 cloves Garlic
- 1 teaspoon Italian Seasoning
- 1⁄2 teaspoons Chilli Flakes
- 2 tablespoons Plain Flour
- 480 millilitres Milk (whole)
- 340 grams Spinach
- 800 grams Cannellini Beans
- 1 tablespoon Lemon Zest
- 1⁄2 teaspoons Salt
- 115 grams Cream Cheese
- 80 grams Parmesan Cheese
- 45 millilitres Lemon Juice (1 lemon)
Steps
- Preheat the oven to 180°C.
- Rinse the quinoa.
- Combine the quinoa and stock in a saucepan. Bring to a boil, then reduce heat to medium-low, cover, and simmer until liquid is absorbed, about 15 minutes.
- Then remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Meanwhile, heat the oil over a large ovenproof skillet over medium heat. Add the onion and cook until softened -- about 5 minutes.
- Add the garlic and seasonings, and cook for 1 minute until fragrant.
- Sprinkle the flour over the mixture and cook for 1 minute, stirring constantly.
- Slowly stir in the milk and cook for 3 minutes, stirring often.
- Gradually add in the spinach until wilted -- 2-3 minutes.
- Stir in the rinsed beans, lemon zest, and salt. Then add the cream cheese and cook for 1-2 minutes.
- Remove from the heat and stir in the quinoa until combined. Sprinkle with parmesan.
- Bake in the oven for 15-20 minutes until the cheese is melted and the mixture is bubbling.
- Remove from the oven and stir in the lemon juice.
Source: https://www.eatingwell.com/creamy-lemon-parmesan-spinach-white-bean-casserole-11905544