Bean Bolognese with Quinoa Pasta

While we were in France, we went to a local farmers market where I picked up a package of quinoa pasta.  I've never even eaten quinoa before and you can't find it here in Saudi.  So, when I found this great veggie bolognese recipe, I thought it would be a great time to try the pasta too.
The bolognese was simple to make with lots of flavor.  The quinoa pasta actually had a bit of a sweet taste to it and went really well with the sauce.  All in all it was a great dish that the whole family enjoyed.  Another veggie dish on the rotation!

Ingredients:

• 1 14-ounce can dark red kidney beans, rinsed
• 1 14-ounce can cannellini beans (or other white bean), rinsed
• 1 14-ounce can chickpeas, rinsed
• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 1/2 cup chopped carrot
• 1/4 cup chopped celery
• 1/2 teaspoon salt
• 4 cloves garlic, chopped
• 1 bay leaf
• 1/2 cup white wine (I had to use chicken broth which therefore nixed the vegetarian aspect)
• 1 14-ounce can stewed tomatoes
• 1/4 cup chopped fresh parsley, divided
• 8 ounces Quinoa pasta
• 1/2 cup freshly grated Parmesan cheese

**Note: you are going to have more beans than you need.  Either go ahead and toss them in or set aside and have with eggs for breakfast!  :)

Directions:

1. After rinsing the beans, combine them together in a bowl.
2. Put a large pot of water on to boil. Scoop out 1/2 cup beans and mash in a small bowl with a fork.
3. Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery and salt; cover and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and bay leaf; cook, stirring, until fragrant, about 15 seconds. Add wine; increase heat to high and boil until most of the liquid evaporates, 3 to 4 minutes. Add tomatoes and their juices, 2 tablespoons parsley and the mashed beans. Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes. Add a cup of the whole beans (or add them all); cook, stirring occasionally, until heated through, 1 to 2 minutes more.
4. Meanwhile, cook pasta in the boiling water until just tender, according to package directions. Drain.
5. Divide the pasta among 4 bowls. Discard the bay leaf and top the pasta with the sauce; sprinkle with Parmesan and the remaining parsley.