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Camellia Brand
Tuscan Quinoa and White Beans with Chicken Sausage

Tuscan Quinoa and White Beans with Chicken Sausage

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  • 2/3 cup Camellia Brand Cannellini Beans, rinsed and sorted
  • 1 tablespoon olive oil or avocado oil
  • 1 medium yellow onion, finely diced
  • 1 tablespoon minced garlic
  • 1 ½ teaspoons onion powder
  • 1 ½ teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon red pepper flakes
  • 1 – 1 ½ cups quinoa, uncooked
  • 2 ½ cups low-sodium chicken or vegetable broth
  • 1 (14.5-ounce) can petite diced tomatoes, drained
  • 1 (12-ounce) package fully cooked Italian chicken sausage, sliced
  • 2 cups fresh baby spinach or kale, chopped
  • Optional garnishes: shaved parmesan and chopped basil


  1. Soak beans in 4 cups of cold water for 6 hours or overnight.
  2. Drain, rinse, and add beans to a medium-sized pot. Cover with 3 to 4 cups of fresh water.
  3. Bring to a boil, and lower heat to a simmer. Allow beans to simmer, partially covered with a tilted lid, for 1 ½ hours or until soft. Stir occasionally, and add water as necessary.
  4. Drain and set aside.
  5. To a large saucepan, add oil. Sauté onions over medium-high heat until soft (3-5 minutes). Add minced garlic, and sauté for an additional 30 seconds.
  6. Add seasonings, quinoa, and broth. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
  7. Stir in cooked beans, drained tomatoes, sausage, and spinach or kale. Heat 3 to 4 minutes, or until mixture is hot.
  8. Fluff with a fork and serve.

Ingredients used in this Recipe

tomatoes kale Cannellini Beans spinach quinoa chicken sausage