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Red Beans and Quinoa


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  • Author: Melissa Lanz
  • Total Time: 20

Description

Red beans and rice is a traditional Creole dish, usually served on Mondays using Sunday’s leftover ham or other meat. When I was growing up, a pot was often simmering at family gatherings. This vegetarian version uses quinoa instead of ham as a protein source. It’s heart healthy but still has the satisfying feeling of that childhood meal.


Ingredients

Scale
  • 2 Tablespoons grapeseed oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced or pressed
  • 1⁄2 teaspoon kosher salt
  • 1⁄4 teaspoon cayenne pepper
  • Two 15-ounce cans pinto beans in liquid
  • 1 teaspoon white wine vinegar
  • 4 cups prepared red quinoa
  • 1⁄4 cup water
  • 1⁄2 teaspoon black pepper
  • 1⁄4 cup chopped fresh flat-leaf parsley

Instructions

  1. Heat the grapeseed oil in a large sauté pan over medium-high heat. Add the onion and garlic and cook until the onions soften, 4 to 5 minutes. Season with the salt and cayenne.
  2. Add the beans and vinegar and bring to a simmer.
  3. Meanwhile, in a medium saucepan, combine the quinoa, water, and pepper and heat over low heat.
  4. Fold the parsley into the beans and serve over the quinoa.

Nutrition

  • Serving Size: 4

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