Quinoa e fagioli

From mandahxo — Blog by Amanda Wall

February 2, 2010

There is a local restaurant that makes the best pasta e fagioli, and I can’t go too long without some, especially in these dark winter months. The other day I was inspired to make my own - but with a twist. Instead of using pasta, I used quinoa. In the end, it turned out much thicker than soup - but that was ok by me. And I made it vegetarian - but you could easily adapt this for meat-eaters by using chicken broth to cook the quinoa and sauteing some pancetta or prosciutto with the onion.

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