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:
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
Ingredients
- 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
Instructions
- 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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