RED BEANS AND QUINOA RECIPES

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RED BEANS & QUINOA - FORKS OVER KNIVES



Red Beans & Quinoa - Forks Over Knives image

I’ve had a version of beans and rice on my dinner menu for as long as I can remember, mostly because it’s always tasty and filling, and I can make it as easy or as complicated as I want it to be. This version is definitely on the easier side of the scale, as I’ve switched out the rice for delicious quinoa, a good stand-in for rice because it has nice texture, good grassy flavor, and, best of all, it can be cooked very quickly. This is an ideal weeknight meal or weekend brunch dish. From The Forks Over Knives Plan

Provided by FORKSOVERKNIVES.COM

Total Time 35 minutes

Number Of Ingredients 10

1 large onion, chopped
1 green bell pepper, seeded and chopped
2 stalks celery, chopped
2 tablespoons minced garlic
1 tablespoon dried thyme
3 (15-ounce) cans kidney beans, rinsed and drained
4 cups vegetable broth
2 cups quinoa, rinsed
Sea salt and freshly ground black pepper
1 teaspoon red pepper flakes, or to taste (optional)

Steps:

  • Place the onion, bell pepper, and celery in a large saucepan over medium-high heat. Cook, stirring occasionally and adding water 1 to 2 tablespoons at a time as needed to keep the vegetables from sticking, until the onions start to turn translucent, about 5 minutes.
  • Add the garlic and thyme and cook until the garlic is softened and fragrant, about 1 minute. Add the kidney beans and vegetable broth. Bring to a boil over medium-high heat. Reduce the heat to medium-low and cook, covered, to allow the flavors to come together, about 10 minutes.
  • Stir in the quinoa. Season with salt, black pepper, and red pepper flakes (if using), and simmer, covered, until the quinoa is cooked and the flavors are well blended, 12 to 15 minutes. Taste and adjust the seasoning. Serve hot.

BLACK BEAN & CORN QUINOA RECIPE: HOW TO MAKE IT



Black Bean & Corn Quinoa Recipe: How to Make It image

Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter’s college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. —Lindsay McSweeney, Winchester, Massachusetts

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons canola oil
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
1 celery rib, finely chopped
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups vegetable stock
1 cup frozen corn
1 cup quinoa, rinsed
1 can (15 ounces) black beans, rinsed and drained
1/3 cup plus 2 tablespoons minced fresh cilantro, divided

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender., Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.

Nutrition Facts : Calories 375 calories, FatContent 10g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 668mg sodium, CarbohydrateContent 60g carbohydrate (5g sugars, FiberContent 10g fiber), ProteinContent 13g protein.

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