Weeknight red beans & quinoa has you covered. Chunky onion, green pepper, celery, red kidney beans, quinoa – one pot, 30 minutes. Don’t sacrifice taste and nutrition. Let’s go!
If you keep a stocked up larder like me, you probably have all the ingredients for weeknight red beans & quinoa already on hand. If not, stock up. I always keep cans of chickpeas, red beans and butter beans on hand along with a steady supply of canned tomatoes and corn. Likewise, make sure you have quick cooking quinoa, red lentils and bulgur. Finally, keep a stock of veggie bouillon cubes. Easier, cheaper than cans. Be prepared – it’s my plant-based cooking mantra.
Quick cooking quinoa
Quinoa gets a lot of hype. Some is well-deserved. It is high in protein. That’s the question most plant-basers have to address at some point. Just say ‘quinoa’ when people ask where you get your protein. Tell them about all the great dishes and salads you get to eat. That’s not to say you don’t get plenty from beans and veggies. The other important reason to say quinoa is that it’s cooked to perfection in 15 minutes. Just be sure you rinse it before cooking. That will remove any bitter flavor. Seriously, what’s not to love?
Easy is the road to plant-based cooking success. I’m a huge fan of one-pot meals. I keep a list of great-tasting, one-pot, easy ingredient recipes and I make them over and over again.
Here’s the quick, easy process
Sauté your chunky onion, green pepper and celery. Toss in garlic, smoked paprika and dried thyme. Add the broth, apple cider vinegar, and 2 veggie bouillon cubes (I’m not opening cans). Finish with red beans and quinoa. 15-minutes for the liquid to absorb. Voila! You are headed to one pot and depending on your crowd size, you might get another dinner out of it. That’s a jam worth dancing to.
Done in 15
Chunky chopping the veggies should only take a few minutes, so your cooking time including the quinoa is about 20 minutes tops. If you are a super-prepared person, you can prepare the veggies and garlic the night before. Throw them in the fridge and start cooking. If you cook the entire dish beforehand, add 1/4 to 1/2 cup of water if you reheat on the stove top. I must say it reheats awesomely in the microwave oven.
We keep a list in our kitchen of recipes we like. It amazes me how often we look at it because we just can’t think of what to have for dinner. Inevitably when it’s list-looking time, it’s also because we need something quick. When I became intentional about limiting process foods, I realized that I need to become intentional about cooking good meals in a pinch. That meant being prepared with a stocked larder and easy recipes. Another strategy that keeps me away from the pizzeria downstairs. And it’s worked like a charm. Give it a go. Peace.Print
Weeknight red beans & quinoa with onion, green pepper and celery is your solution for a quick, nutritious and delicious meal. On the table in 30 minutes!
- 1 onion chopped into large chunks
- 1 green bell pepper, seeded and cubed
- 2 stalks celery, diced into bite-sized pieces
- 3 cloves garlic
- 1 tsp. smoked paprika
- 1 Tbsp. dried thyme
- 4 cups water + 2 veggie bouillon (stock) cubes or 4 cups vegetable broth
- 1 tsp apple cider vinegar
- 2 (15-ounce) cans kidney beans, rinsed and drained
- 2 cups dry quinoa, rinsed
- salt and pepper to taste
- 1 tsp red pepper flakes or to taste (optional)
- Scallions (green onions) thinly sliced
- Flat leaf parsley chopped
- Heat a large pan or soup pot to medium. Add the cubed onion, green bell pepper and celery. Sauté for 3-4 minutes until the onions are slightly browned. Be sure to move the ingredients constantly to avoid sticking.
- Deglaze the pan by adding ¼ cup water.
- Add the 3 cloves minced garlic, 1 tsp. smoked paprika, 1 Tbsp. dried thyme. Sauté for 1 minute.
- Add the remaining water (1 ¾ cup) and the 2 veggie bouillon cubes or just add the vegetable broth.
- Increase the heat to simmer, stirring to ensure the bouillon cubes are dissolved.
- Add the apple cider vinegar, kidney beans and quinoa. Cover and cook on a low simmer until the liquid is absorbed (12-15 minutes).
- Give it a taste and add salt/pepper or red chili flakes.
- Garnish with sliced scallions (green onions) or chopped parsley if desired.
- If you cook your own beans for this recipe, 1 cup of dried beans equals 3 cups of cooked which is the equivalent to the amount in 2 cans.
- This recipe was made with standard white quinoa; however, red, black or a combination might provide a visual flare. It’s also a good way to use up those odd measurements of different kinds of quinoa you might have.
- Break tradition and substitute a red bell pepper for the green. This will make the dish a bit sweeter, but some folks (and kids) prefer the red over green.
- Category: Main Courses
- Method: Stove top
- Cuisine: American
Keywords: weeknight red beans & quinoa