Italian White Beans over Quinoa

  The most amazing thing about this post isn't the recipe, guys. It's nothing that's going to win any culinary awards, even if it is damn good.

What's amazing is how it came together. And how easily you can pull off the same thing, with a little pantry prep.

Last week, I was standing in my kitchen. Starved and wanting to whip up something veggie-based and delicious, I wanted to play the game, What Can I Make That's Delicious and Easy? This is what I came up with. It's easy to do this when I keep some basic staples stocked in my kitchen. Cans of beans, diced tomatoes, fresh dried herbs, fresh garlic and onions. Some fresh greens in the fridge are a good idea, too.

On your next trip, throw a few of these in your cart so when you haven't planned ahead, you can read this recipe and take delight in knowing you are prepped and ready for an awesome, easy dinner!

Italian White Beans over Quinoa

1 large can white cannellini beans 1 large can diced tomatoes 2 cloves garlic, sliced 1 small onion, diced 1 Tbsp olive oil 4 large handful fresh baby spinach 2 cups quinoa, cooked 1 Tbsp dried oregano 1 tsp dried basil 1 tsp dried rosemary

(you can also just add 2 Tbsp Italian seasoning blend)

In a large skillet, add olive oil and heat until warm. Add onion and cook until browned. Add tomatoes, beans, dried herbs and garlic. Simmer for 15 minutes.

Add baby spinach and stir into bean mixture until it wilts.

Serve over cooked quinoa. Topped with shredded cheese of choice. I HIGHLY recommend the Robusto from Whole Foods Market.

Buonissimo!