Red Beans and Quinoa
A modern twist on classic comfort! Pair with Collard Greens and Vegan Cornbread for a Southern-inspired weeknight delight."
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Servings: 4
Calories: 289kcal
Ingredients
- 1 cup white quinoa rinsed
- 1 tablespoon olive oil
- 2 tablespoons yellow onion chopped
- 1/3 cup green bell pepper chopped
- 1 stalk celery chopped
- 1 tablespoon garlic minced
- 1 1/2 teaspoons dried thyme leaves
- 1/2 teaspoon Creole seasoning or to taste
- 1/2 teaspoon red pepper flakes or to taste
- 15- ounce can red kidney beans rinsed and drained
- 2 cups vegetable broth
Instructions
- Cook the quinoa according to package directions and set aside.
- Heat olive oil in a large saucepan over medium heat. Add the yellow onions, green pepper, and celery. Cook, stirring occasionally, for 3 minutes, or until vegetables are softened slightly. Add the garlic, thyme, Creole seasoning, and red pepper flakes then continue cooking for an additional 30 seconds.
- Add the kidney beans, and vegetable broth. Increase heat and bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes, to heat through.
- Stir in the cooked quinoa, adjust the seasoning to taste, and serve warm.
Nutrition
Calories: 289kcal | Carbohydrates: 47g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 750mg | Potassium: 568mg | Fiber: 9g | Sugar: 4g | Vitamin A: 499IU | Vitamin C: 12mg | Calcium: 66mg | Iron: 4mg
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