Italian Quinoa Bowl

• Vegan
• Gluten free

• Produce

  • 1 400g/14oz can cannellini beans
  • 1 Bell pepper, roasted
  • 1 handful Parsley, fresh
  • 1/2 Punnet cherry tomatoes
  • 5 Sun dried tomatoes

• Canned Goods

  • 2 cups Vegetable stock, low-sodium

• Condiments

  • 1/4 4 tbsp kalamata olives
  • 2 tbsp Capers

• Pasta & Grains

  • 1 cup Quinoa

Found on theveganyear.com

Description

Ingredients

• 1 cup quinoa
• 2 cups low sodium vegetable stock
• 1 400g/14oz can cannellini beans
• 5 sun-dried tomatoes, cut into small strips
• 1 roasted bell pepper, cut into small strips.
• 2 tbsp capers
• ½ punnet cherry tomatoes, cut in half
• 4 tbsp kalamata olives, cut into quarters
• handful of fresh parsley

Directions

• Cook the quinoa according to the package instructions in the stock.
• In a mixing bowl combine the quinoa and the beans.
• Either mix all ingredients in the mixing bowl or divide the quinoa mixture over individual bowls and layer with the remaining ingredients.
• Serve immediately.