Loaded Red Beans & Quinoa

This dish is like the ultimate protein powerhouse. Add some chicken and you’d be set! This is a great, hearty dish that can be featured as the main or as a side. To round out the traditional recipe, we added some onions, peppers and tomatoes for extra flavor. This is great served with tortilla chips, lettuce wraps, or just eaten out of a bowl! Quinoa is a very nutritious food that has a wide variety of health benefits. My friends over at Cooking Detective have created a great post on the health benefits, how to use it and some other great resources for quinoa information. Check it out here! Makes about 4 large servings

Loaded Red Beans and Rice

1/2 cupĀ quinoa (or rice*)
1 cup water
1 tsp sea salt
1 Tbsp coconut oil (or olive oil)
1-2 cups red beans, cooked (or canned)
1 cup bell peppers, diced
1/4 cup onion, diced
1 large tomato, diced
1 tsp minced garlic
1/2 tsp black pepper
1/2 tsp chili powder
1/2 tsp ground cumin
1 tsp cilantro
Optional toppings: salsa, sour cream, avocado, etc

  • In a small saucepan, combine quinoa, water and salt.
  • Cover and cook over low-medium heat for about 15-20 minutes or until most of water is absorbed and quinoa is soft and translucent.
  • Meanwhile, heat oil in a large skillet. Saute peppers and onion for about 10 minutes, stirring occasionally, or until slightly soft.
  • Add in beans, tomato, garlic, pepper, chili powder, cumin and cilantro.
  • Also add in cooked quinoa. Cook for an additional 5-10 minutes.
  • Serve with desired toppings, chips, etc.

*Prepare rice according to package instructions as the rice/water ratio will be different than quinoa.*

 

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