By Holly V. Gray

Red Beans and Quinoa

Southern-style comfort food that just happens to also be high in protein, gluten-free and vegan!  Served alongside Beer Braised Collard Greens, here, and a slice of cornbread, you’ve got a hearty, delicious meal:

1 TBSP olive oil
2 TBSP yellow onion, chopped
1/3c green pepper, chopped
1 stalk celery, chopped
3 cloves garlic, minced
1 1/2 tsp. dried thyme
1 (15-oz.) can kidney beans, rinsed and drained
2c vegetable broth
1c quinoa, rinsed
1/2 tsp. red pepper flakes, or to taste
1/2 tsp. Creole seasoning, or to taste
salt and pepper, to taste

1.  Heat olive oil in a large saucepan over Medium heat.

2.  Add the onion, green pepper, and celery.  Cook, stirring occasionally, for 3-5 minutes or until vegetables have softened a bit.  Add the garlic and continue cooking another 1-2 minutes.

3.  Add the thyme, kidney beans, and vegetable broth.  Increase heat and bring to a boil, then reduce heat to Low, cover, and allow to simmer 10 minutes.

4.  Stir in the quinoa and season to taste.



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