Servings: 6

Weight Watcher Smart Points: 10

Preparation Time: 15 Minutes

Cooking Time: 60 Minutes

Ready In: 75 Minutes


  • 1 tablespoon balsamic vinegar
  • 3 cups cannellini beans, drained and rinsed (about 2 cans)
  • ¾ cup grated white cheese (I used Daiya), divided
  • 3 cups cooked quinoa
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon fresh rosemary, minced
  • 2 teaspoons minced garlic
  • ½ cup non-dairy or low fat cream cheese
  • 3 onions, peeled and sliced thin
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon sea salt
  • 1 cup of vegetable broth
  • ½ cup white wine


  1. Preheat oven to 400 degrees
  2. Spray a 2 ½ quart baking dish with olive oil.Heat oil to medium high in a Dutch oven
  3. Add onions and salt and cook for about 7 minutes, stirring occasionally
  4. Reduce heat to medium low and cook for 20 minutes
  5. Add balsamic vinegar and cook for 5 minutes more
  6. Stir in garlic and red pepper flakes and cook until fragrant
  7. Add wine and cook for about one minute, scraping the bottom of the pan
  8. Remove onions from heat and place in the prepared pan
  9. (Leave any wine that hasn’t cooked off in the pan.)Add the cannellini beans, quinoa, vegetable broth and rosemary to the same Dutch oven
  10. Bring to a simmer
  11. Stir in ¼ cup of cheese and cream cheese
  12. Stir until well combined
  13. Season to taste with salt and pepper and place the mixture over the onions in the baking dish
  14. Top with remaining ½ cup of cheese and sprinkle with crushed red pepper flakes and fresh ground black pepper if desired.Bake for 20 to 25 minutes
  15. Allow to cool slightly before serving.

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