Vegan 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 and a slice of cornbread, you’ve got a hearty, delicious meal:

Ingredients for Vegan Red Beans and Quinoa:

1 tablespoon olive oil

2 tablespoons yellow onion, chopped

1/3 cup green pepper, chopped

1 stalk celery, chopped

3 cloves garlic, minced

1 1/2 teaspoons dried thyme

15-ounce can kidney beans, rinsed and drained

2 cups vegetable broth

1 cup quinoa, rinsed

1/2 teaspoon red pepper flakes, or to taste

1/2 teaspoon Creole seasoning, or to taste

sea salt, too taste

ground black pepper, to taste

How to make Vegan Red Beans and Quinoa:

Heat olive oil in a large saucepan over medium heat.

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.

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.

Stir in the quinoa and season to taste.

Serve warm.

Cheers!

Vegan Red Beans and Quinoa

Hearty and healthy, Southern-style comfort food high in protein, gluten-free and vegan! Ready to serve in just 20 minutes!

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Author: Holly

Heat olive oil in a large saucepan over medium heat.
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.
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.
Stir in the quinoa and season to taste.
Serve warm.

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