This lemony Tuscan white bean skillet has a crunchy secret: a golden, crispy quinoa topping made without a drop of oil. Underneath, white beans, artichoke hearts, tomatoes and kale get a bright hit of lemon and a kick of red pepper. It’s the answer to “what’s for dinner?” that’s anything but bland..and you can pull it off with what’s already in your cupboard.
This skillet had humble beginnings. I was hungry (maybe even hangry), dinner had to happen, and I threw together whatever was in the cupboard. It was good and satisfying, but it needed some zing. So in went red pepper flakes for heat and a whole lemon, zest and juice, for that tangy finish. The next time around, I added a can of artichoke hearts, and now they’re my favorite bite. I made it both ways, sautéed in oil and in water, and honestly, the water version tasted just as good.
Most Tuscan bean skillets lean on olive oil, Parmesan or cream. Skip all three; caramelized onions, garlic and lemon carry the flavor and the crispy quinoa brings the crunch. If you’re like me, you’ll start keeping a batch on the counter…all the time…because it’s good on ALL THE THINGS. No stash yet? No worries, it’s just cooked quinoa, a few spices and a hot oven.
Ingredient Notes
- The crispy quinoa is easy to make and adds the crunch factor, if you don’t have time or feel like making it, then sprinkle on some pumpkin seeds or chopped walnuts.
- Greens: I keep a bag of frozen spinach on hand as a natural and easy swap for the kale when I don’t feel like running to the store for fresh produce.
Step by Step
STEP 1: Get the crispy quinoa going in a preheated 425 degree oven on a large rimmed baking sheet.
Spritz with water and sprinkle on the salt, garlic powder and Italian spices
Bake 10 minutes, mix and then bake another 10 minutes until golden and crisp.
STEP 2: While the quinoa roasts, prep the veggies.
Cut onion in half through the stem, peel and set on cut side. Thinly slice.
Peel garlic cloves and roughly chop.
Stack washed kale and slice into thin ribbons, all the way through to the ends.
Drain artichokes and cut into quarters.
This dish comes together quickly once you begin to cook, so it’s easiest to have all your ingredients prepped and near the stove.
STEP 3: Saute
This is my favorite cast iron skillet…it’s lighter weight than most and is a dream to keep naturally non-stick.
Give the onions a good 5 minutes over medium heat to start to caramelize before adding in the garlic and spices.
Pour on the tomatoes with their juices and let the mixture come to a simmer.
Rinse and drain the beans before adding.
Use a wooden spoon to mash a few beans against the side as you incorporate them into the mix.
Add the quartered artichoke hearts.
Stir in the lemon zest and juice with the artichoke hearts.
Next add the kale.
Turn off the heat and allow the kale to wilt as you stir to incorporate.
Sprinkle on some crispy quinoa.
Transfer to a serving bowl and pass around extra quinoa.
Debra’s Pro Tips
- Did I eat the leftovers straight from the fridge…you bet I did, with an extra squeeze of lemon, they were incredible cold for lunch the next day!
- It’s easy to make crispy quinoa without oil with a spritz of water for the spices to stick.
- Craving a different twist? In the summer, when the tomatoes in my garden are ready to pick I make my 10-minutes Beans + Greens instead. And when you’re in the mood for something rich and creamy, my Marry Me Chickpeas are the elite move.
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📖 Recipe
Lemony Tuscan White Bean Skillet with Crispy Quinoa
Ingredients
- 1 small yellow onion thinly sliced
- 5 cloves garlic, roughly chopped
- ½ teaspoon coarse sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon Italian seasoning
- 1 14.5-oz can diced tomatoes
- 2 14.5-oz cans great northern white beans rinsed and drained
- 1.5 cups thinly julienne strips lacinato kale packed, including stems
- 1 14-oz can artichoke hearts, packed in water rinsed and drained, cut into ¼s
- 1 lemon, zested and juiced
Crispy Quinoa
- 1.5 cups cooked quinoa
- 2 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon coarse sea salt
Instructions
Crispy Quinoa Topping
- You'll need cooked quinoa for this recipe. Use ¾ cup dry, rinsed quinoa and either cook on the stovetop with 1.5 cups water, simmering for about 15 minutes OR use the instant pot with ¾ cup water and 5 minutes high pressure.
- Transfer cooked quinoa on to a rimmed baking sheet. Lightly mist with water or olive oil, sprinkle on spices and toss until evenly coated. Then, spread evenly into a single layer.
- Bake in a preheated 425 degree oven for 10 minutes. Stir well and then put back for another 10 minutes, until golden and crunchy.
Tuscan White Beans
- While the quinoa roasts, start the skillet. Prep the veggies: thinly slice onion, peel and roughly chop garlic cloves. Drain the artichoke hearts and cut into quarters. Wash kale, stack and julienne slice into thin strips, zest lemon and then juice.
- Saute onion in heavy skillet over medium heat. Use olive oil, water or veggie broth as you usually would. Let the onions start to caramelize over about 5 minutes, stirring occasionally. Add a splash more water at a time as needed to prevent sticking.
- Stir in Italian seasoning, salt, pepper, red pepper flakes and garlic. Cook, stirring constantly for about 1 minute as garlic becomes fragrant.
- Pour in the tomatoes with their juice and allow to come to a low simmer.
- Next, stir in the beans and mix well. Add the artichoke hearts and continue to stir. Zest the lemon over the skillet and then juice it.
- Last up is the kale. It will take 1-2 minutes for it to wilt, as you distribute throughout the mixture. Turn off the heat and sprinkle on ¼ cup of the crispy quinoa. Mix well.
Serve
- Taste for seasoning, adding another squeeze of lemon or pinch of crushed red pepper as needed. Transfer to a serving dish and sprinkle another ¼ cup of the quinoa on top. Put the remaining quinoa in a bowl and pass around.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
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