This Red Beans and Quinoa is a hearty one-pot dinner that's loaded with nutritious flavor. It makes a great weeknight meal on its own or a super hearty side dish!
Red beans and rice have always been one of my favorite dishes. But these days, I prefer to swap some of those carbs for extra protein instead.
So this version does just that by swapping the traditional rice for quinoa! It's every bit as delicious as the original, but with an extra helping of plant based protein.
I call that a win.
This red beans and quinoa recipe is:
- An easy one-pot vegan dinner!
- Ready in 20 minutes.
- Loaded with nutritious flavor.
- Vegan and vegetarian friendly.
It's become one of my favorite healthy vegan dinners to make on busy weeknights.
More Recipes
If you love this red beans and quinoa recipe, be sure to check out these other delicious vegan ideas:
- 10 Great Quinoa Bowl Recipes
- Jamaican Red Beans and Rice
- Vegan Cuban Red Beans and Rice
- New Orleans Red Beans and Rice
Photos by Hannah Kaminsky.
Red Beans and Quinoa
This Red Beans and Quinoa is a hearty one-pot dinner that's loaded with nutritious flavor. It makes a great weeknight meal on its own or a super hearty side dish!
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Servings: 6
Calories: 209kcal
Ingredients
- ¾ cup quinoa any color, or a combination, rinsed in a fine sieve
- 1 cup cherry tomatoes halved, yellow or red
- ½ cup turnip peeled and diced, or daikon radish
- ½ bell pepper diced, yellow or orange
- 8 baby carrots quartered lengthwise
- ⅓ cup Black olives chopped
- 15 oz canned red kidney beans drained and rinsed
- 2 tablespoons fresh dill minced
- ½ cup salsa your favorite variety
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Combine the quinoa with 1 ½ cups water in a small saucepan and bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes, or until the water is absorbed. Transfer the quinoa to a wide bowl or casserole dish so that it can cool quickly.
- When the quinoa has cooled slightly, fluff with a fork. Add the tomatoes, turnip, pepper, carrots, and olives. Toss to combine.
- Add the beans, dill, salsa, and olive oil. Toss together. Season with salt and pepper, to taste
- Let stand at room temperature for 15 minutes to allow the flavors to combine if time allows, then serve.
Nutrition
Calories: 209kcal | Carbohydrates: 29g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 463mg | Potassium: 491mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2417IU | Vitamin C: 22mg | Calcium: 52mg | Iron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
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