Red Beans and Quinoa
Ingredients:
- 2 lemons
- 1 medium onion, chopped
- 1 large bell pepper, chopped
- 1 cup chopped celery
- 1 ½ cups cooked or 1 (15.5-ounce) BPA-free can or Tetra Pak salt-free kidney beans, drained and rinsed
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ¼-½ teaspoon black pepper
- ½ teaspoon turmeric powder
- 1/4 teaspoon cayenne
- ¼-½ cup no-salt added vegetable broth or water Cooked quinoa, to serve
Cooking Instructions:
Heat the juice of two lemons in a pot over medium heat and sauté the chopped onion, bell pepper, and celery.
Once the veggies are soft, add in the kidney beans, spices, and vegetable broth. Stir everything together and simmer for a few minutes. Cook until the dish is heated thoroughly.
Serve with the cooked quinoa and enjoy! Makes enough for about 3-4 people.
Source: https://nutritionfacts.org/recipe/red-beans-and-quinoa/
Prep Time: Here is a simple and delicious Daily Dozen inspired meal using pantry staples.
Ingredients:
- 2 lemons
- 1 medium onion, chopped
- 1 large bell pepper, chopped
- 1 cup chopped celery
- 1 ½ cups cooked or 1 (15.5-ounce) BPA-free can or Tetra Pak salt-free kidney beans, drained and rinsed
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ¼-½ teaspoon black pepper
- ½ teaspoon turmeric powder
- 1/4 teaspoon cayenne
- ¼-½ cup no-salt added vegetable broth or water Cooked quinoa, to serve
Cooking Instructions:
Heat the juice of two lemons in a pot over medium heat and sauté the chopped onion, bell pepper, and celery.
Once the veggies are soft, add in the kidney beans, spices, and vegetable broth. Stir everything together and simmer for a few minutes. Cook until the dish is heated thoroughly.
Serve with the cooked quinoa and enjoy! Makes enough for about 3-4 people.
Source: https://nutritionfacts.org/recipe/red-beans-and-quinoa/