Lemony Tuscan White Bean Skillet with Crispy Quinoa

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Servings:

Calories: 106kcal

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. Spritz 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.

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.
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.

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.