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Cannelloni Beans with Veggies & Quinoa

Cannelloni or white kidney beans have a nutty, earthy flavor, are tender and often used in Italian dishes like Minestrone. The are a great addition to salads, soups, stews, and chili. Using precooked microwavable quinoa saves time and is the base for this Italian inspired bowl.

2 servings


1 cup cooked quinoa

½ small chopped onion

20 grape tomatoes,

1 small container mushrooms

1 clove fresh minced garlic

½ tbsp. basil

chilli flakes, to taste

salt to taste

1 can cannellini beans

¼ cup parmesan cheese

For the dressing:

½ tbsp. red wine vinegar

2 tbsp. olive oil

1 tbsp vegetable broth

¼ tsp garlic powder

¼ tsp salt

dash of black pepper

Time Saving Options:

Purchase ready prepared quinoa


Heat a skillet and add 1 tbsp olive oil, sauté onion until soft. Add mushrooms and tomatoes and cook until soft. Add garlic and cook for another minute, add chili flakes and salt. Taste and adjust seasoning.

Combine and mix the ingredients for the dressing.

Drain & rinse the beans. Divide the cooked quinoa into two bowls. Each bowl gets half of a cup of beans and half of the veggie mixture. Top with dressing and cheese in each bowl.


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