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    Home » Recipes » Vegan Side Dishes

    One-Pot Red Beans and Quinoa

    Published: Apr 28, 2013 · Updated: Sep 5, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    red beans and quinoa being served in a white dish

    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 quinoa

    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.

    red beans and quinoa being served in a white dish

    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.

    Quinoa salad with tomatoes and crisp veggies

    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!
    5 from 2 votes
    Print Pin Rate Email
    Course: Main dish, Side Dish
    Cuisine: Creole, Cuban, Spanish / Vegan
    Diet: Vegan, Vegetarian
    Keyword: quinoa recipes, red beans and quinoa
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 6
    Calories: 209kcal
    Author: Veg Kitchen

    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
    US Customary - Metric

    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.

    More Vegan Side Dishes

    • Farro Bowl
    • Vegan Sweet Potato Casserole
    • Easy Vegan Coleslaw
    • Vegan Buffalo Cauliflower

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

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