Leafy Greens & Cannellini Beans with Fresh Tomato and Goat Cheese served over warm Quinoa Recipe

Ingredients

1 cup quinoa
2 tablespoons olive oil
3 cups leafy greens [kale, collard greens, mustard greens, etc.]
1 15oz can cannellini beans [white beans], drained, rinsed
2 fresh Roma tomatoes, sliced
1/4 cup goat cheese, crumbled [leave off if making this vegan]
1/2 teaspoon fresh thyme, optional
salt + pepper, to taste

Preparation

Step 1

In a small saucepan, add quinoa, 1 1/2 cups of water and bring to a boil. Reduce to a simmer and cover for 16-18 minutes or until all the water is absorbed. Remove from the heat and fluff with a fork; set aside.

In a medium/large pan, heat olive oil over medium heat. Add leafy greens, by the handful and toss until they begin to wilt, then add remaining greens. Toss with tongs until wilted. Add beans and cook for about 3 minutes or until lightly browned. Remove from heat.

When you’re ready to serve, place about 1/2 cup quinoa on your plate, season with salt and pepper. Add 3-4 tomato slices, top with sauteed greens and beans, then sprinkle fresh thyme. Optional, add 1-2 tablespoons of goat cheese.