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Quinoa Salad with Spinach, Feta, and Scallions

on April 03, 2020

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Loved that this basically was made with two cans. Super easy and felt much heartier than most tomato soups. INGREDIENTS 10 garlic cloves ¼ cup extra-virgin olive oil 2 (14-ounce) cans white beans, such as cannellini or great Northern, including their liquid 1 (28-ounce) can crushed tomatoes 1 cup stock or water, plus more as needed - didn't do this Kosher salt and black pepper Heavy cream, for serving - didn't use this PREPARATION Peel the garlic, then smash the cloves using a meat pounder or the bottom of a heavy skillet until wispy and flat. In a medium saucepan over medium-low heat, heat the olive oil, then add the crushed garlic, and cook, smashing with the back of a wooden spoon and stirring occasionally, until golden brown and beginning to stick to the bottom of the pan, 3 to 5 minutes. Add the white beans and their liquid, crushed tomatoes, stock or water, and season with salt and pepper. Bring to a boil, then partly co...

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Quinoa Salad with Spinach, Feta, and Scallions

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