OPM: Spicy White Beans with Quinoa

SPICY WHITE BEANS WITH QUINOA (SERVES 2)

This turned out to be a fabulous pre-workout meal with just enough carbohydrates and protein. Plus it wasn't too heavy! I had this puppy whipped up in about 20 minutes therefore qualifying this dish for the OPM (one pan man) series.

Spicy White Beans

½ cup quinoa - rinsed
1-1/2 cup chicken broth - divided
1 tablespoon extra-virgin olive oil (EVOO)
2 cloves garlic - minced
¼ teaspoon chili garlic sauce - more or less to taste
¼ cup onion - coarsely chopped
1 large tomato - diced (or, use ½ 15 oz. can diced tomato)
2 cups spinach leaves - coarsely chopped (or, substitute with frozen)
1 15 ounce can great northern beans - reserve 3 tbsp. liquid, drain the rest
¼ teaspoon red pepper flakes - more or less to taste
1 teaspoon salt-free, multi-purpose seasoning

Bring 1 cup chicken broth and quinoa to a boil over medium heat in a small sauce pan. Once boiling, reduce to low heat and cover, cook for about 15 minutes, or until water is absorbed.

While quinoa is cooking, heat a large skillet over medium heat. Once hot add EVOO, garlic, and chili garlic sauce. Once garlic is fragrant (about 2 minutes) stir in onion and tomato, cooking until onion is softened, about 5 minutes. Add spinach leaves and cook until wilted. Then add the remaining chicken broth (1/2 c.), beans and 3 tbsp. of their liquid, and seasonings. Stir until well combined and reduce to simmer until ready to serve.

Spoon white beans over the quinoa to serve.

NOTES

For a vegan modification, substitute veggie broth for chicken.

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