Tuscan Beans and Quinoa

Tuscan Beans and Quinoa

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 2 c dried white beans, rinsed

  • ½ c olive oil

  • 3 T rosemary leaves, minced

  • 3 large garlic cloves, minced

  • 1 c quinoa 2 c water

  • juice of lemon

  • ½ t salt

  • Pepper


heat over to 375. place beans and water to cover them in a large saucepan; heat to a boil. Boil 2 mins; remove from heat. Let soak 1 hour. Drain beans; palce in large casserole dish wiht a lid. Add 1/4 c of oil, half of the rosemary, the garlic and enough cold water just to cover the beans. cover; bake, stirring once or twice, until the beans are tender about 1.5 horus. Add liquid as necessary to prevent beans from drying out. meanwhile, rinse quinoa several time sin cold water. place quinoa and 2 c water in medium saucepan. heat to a boil over high heat. Reduce heat; cover. Simmer until water is absorbed and "tails" are visible on the grains, 15-20 mins. Whisk together remaining 1/4 c of the olive oil, remaining rosemary, lemon juice, salt and pepper to taste. Gently combine quinoa and beans in a large serving bowl. Toss with dressing. Serve warm or at room temperature.


Facebook Conversations