Gluten Free Vegan Serves 6
- 1 Tbsp Raw Coconut Oil
- 3 Cloves Garlic Minced
- 1 Medium White Onion Diced
- ½ tsp Dried Thyme
- 4 Cups Vegetable Stock
- ½ tsp Dried Basil
- 2 Bay Leaves
- ½ tsp Dried Rosemary
- 1 Cup Uncooked Quinoa
- 2 Cups Baby Spinach
- 15 Ounces Canned Cannellini Beans Drained & Rinsed
- Juice of 1 Lemon
- 2 Tbsp Fresh Parsley Chopped
- Salt & Pepper to Taste
Directions:
Heat oil in a large stockpot at medium heat. Add garlic and onion to oil and let cook for 1-2 minutes stirring frequently until onions become translucent. Next stir in thyme, basil, and rosemary and cook for an additional minute. Whisk in stock, bay leaves, and 1 cup of water. Bring to a boil and stir in quinoa. Reduce heat to a simmer and cook for 15-20 minutes or until quinoa is tender. Stir in remaining ingredients and cook for 1-2 minutes or until spinach has wilted. Serve immediately and enjoy!