One Pot Italian White Beans, Quinoa, and Vegetables

One Pot Italian White Beans, Quinoa, and Vegetables

A quick and easy, one-pan vegetarian dinner of white beans, quinoa, and vegetables is a creamy, healthy 30-minute meal.

When it’s time to refill on groceries, something I am trying to only do with less frequency these days, I’m left with bits of this and that in my refrigerator, leaning heavily on my pantry to supply the bulk of meals.

I always keep my cupboards stocked with quinoa, canned beans, onions, and garlic, as well as broth (store-bought broth tetra packs, bouillon cubes, or refrigerated paste), which all help me make a quick dinner any day of the week—one that isn’t always pasta! Enter, one pot Italian quinoa and beans.

Healthy Budget Dinner Ideas

This meal is quick and easy, cheap, and adaptable. I’m constantly looking for budget dinner ideas for families, mine included, and while quinoa can be more expensive than rice, it’s more filling due to its protein, meaning no expensive meat or chicken is required (though you can top the bowls with some, if desired).

With this meal, you can stick to your food budget while still eating healthy. It uses just 10 ingredients (not counting olive oil, salt, and pepper). If fennel is out of reach, try fresh or frozen broccoli in its place for a one pan broccoli and beans skillet dinner.

Ingredients for One Pot Quinoa and Beans

  • Canned white beans (cannellini beans)
  • Quinoa
  • Lemon
  • Veggie or chicken broth (bouillon, tetra packs, or homemade)
  • Olive oil
  • Onion
  • Celery
  • Fennel or broccoli
  • Garlic
  • Dried thyme
  • Nutmeg
  • Salt and pepper
One Skillet Quinoa and Beans Recipes - One Pan Wonder

Toppings for One Pot Quinoa

This one pot Italian quinoa and beans dinner loves toppings. Try the following to add personality and substance to your bowl.

  • Yogurt
  • Sour cream
  • Feta
  • Poached or fried eggs
  • Shaved parmesan
  • Cooked chicken (rotisserie chicken is great, too)
  • Roasted salmon
  • Crispy bacon
  • Toasted coconut chips

With just a few hardworking pantry staples and simple vegetables, you can have dinner ready in 30 minutes start-to-finish. It’s cooked risotto-style, which is a bit more hands-on time, though unlike risotto, it’s very forgiving.

How Long Does Leftover Quinoa Last in the Fridge?

You can keep cooked quinoa for 5 to 7 days. Store airtight so it doesn’t dry out. This recipe, with the vegetables and beans will keep for 5 days stored airtight in the fridge.

How to Serve Leftover One Pot Quinoa

Leftovers make excellent lunches, so it’s great for meal prep fans. I like to stir in a handful of greens when reheating for a little extra oomph. You can also eat it chilled.


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One Skillet Quinoa and Beans for Easy Healthy Dinner

One Pot Italian White Beans, Quinoa, and Vegetables

  • Author:
    Allison Day

  • Total Time:
    30 minutes

  • Yield:
    4 1x

  • Diet:
    Gluten Free


A one-pan wonder that takes advantage of common pantry items, canned beans and quinoa, and those end-of-the-road vegetables for a healthy, hearty, adaptable, and easy 30-minute meal.

2 Tbsp extra-virgin olive oil, plus more for drizzling
1 cup (about 1 medium) onion, diced
1 cup (from 1 large stalk) celery, diced
1 cup cored and diced fresh fennel, green tops reserved to serve (see notes for broccoli option)
2 cloves garlic, minced or thinly sliced
1 teaspoon dried thyme
⅛ teaspoon grated nutmeg
Salt and ground black pepper
1 (19 oz) can white beans (cannellini beans), drained and rinsed
1 cup quinoa
3.5 to 4 cups low-sodium vegetable or chicken broth
3 tablespoon lemon juice, plus more to serve, plus lemon zest to finish (zest before you juice)
Shaved parmesan, poached eggs, crumbled feta, yogurt, crispy bacon, or your favourite topping, to serve (optional)


  1. Heat a large high-sided skillet, over medium heat. Add oil, followed by onion, celery, fennel, garlic, thyme, nutmeg, ¼ teaspoon kosher salt, and a good grind of black pepper. Reduce heat to medium-low and sauté for 8 to 10 minutes, until the vegetables have softened.
  2. Add beans, quinoa, 3.5 cups broth, and lemon juice and another ¼ teaspoon salt. Bring to a boil, reduce to a good simmer on medium-low and cook uncovered, stirring occasionally for 15 minutes. Return lid to partially cover and continue cooking, stirring occasionally for another 10 minutes, until the quinoa has absorbed the broth. Add more broth if a thinner result is desired. Turn off heat, cover fully, and let rest for 5 minutes.
  3. Give the mix a good stir, taste and add more salt if needed (you will likely need more if using unsalted broth), and serve garnished with lemon zest and additional olive oil, along with your desired toppings. Store leftovers airtight in the fridge for up to 3 days; reheat over low adding more broth to thin if necessary.


One Pan Broccoli Quinoa Beans Skillet: Replace the fennel with 2 cups fresh or frozen broccoli florets. Add broccoli to skillet when you add the beans and quinoa.

Leftovers make a great lunch; I like to stir in a handful of greens when reheating for a little extra oomph.

This recipe is vegan and gluten-free if using a plant-based, gluten-free vegetable broth; add a vegan topper such as toasted coconut chips or vegan cheese, if desired!

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Category: Dinner
  • Method: One Pot
  • Cuisine: Italian

Keywords: Vegan Dinner, One-Pot Meal, Easy Dinner Recipes, Quinoa, Beans, Vegetarian, Italian

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