I made this NYT recipe (gift link) over the weekend for lunches this week. Based on review comments, I used 2 cans Great Northern beans and rinsed the quinoa (down the drain in my not-so-fine mesh strainer). I also skipped the parsley and used dried oregano instead of fresh, and used chicken broth instead of veg. Somehow, it was greater than the sum of its parts! It did need a bit more umami, so I’m topping with grated Parm, but a rind in the pot would have been good.
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