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.

• 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.