Cannellini & Mushroom “Meatball” Subs

Add the quinoa, ½ cup water, and a pinch of salt to a small saucepan and bring to a boil. Reduce heat to low, cover, and cook until the spirals burst and all of the water is absorbed, about 12 to 15 minutes. Peel and thinly slice the red onion. Peel and mince the garlic. Drain and rinse the cannellini beans.

Place a medium saucepan over medium-high heat with 2 tsp olive oil. Once the oil is hot, add half the sliced onion, minced garlic, Italian seasoning, and ½ tsp salt. Cook until softened, about 3 to 5 minutes. Add the crushed tomatoes and ¼ cup water, and reduce heat to medium-low. Let the red sauce simmer until Step 6.

Add the cremini mushrooms to a food processor and pulse until broken down, about 10 pulses. Add the cooked quinoa, panko breadcrumbs, garlic & pepper seasoning, and just ½ cup cannellini beans to the mushrooms. Pulse until well combined, scraping down the sides as necessary, about 10 pulses. Using your hands, gently shape into meatballs; you should get around 10.

Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the meatballs and cook until crispy on the bottom, about 1 to 2 minutes. Flip and cook until crispy and on the other side, about 1 to 2 minutes more.

Set the oven to broil on low. Slice the ciabatta ¾ of the way through to allow for stuffing. Toast in the oven until warmed through, about 1 to 2 minutes. Divide half the arugula between the toasted ciabatta, then layer on the meatballs and some red sauce on top. Top meatball subs with the parmesan.

In a large bowl, combine the remaining sliced onion, cannellini beans, arugula and balsamic vinaigrette. Toss the salad. Serve meatball subs with the salad and any remaining red sauce for dipping.