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.
- 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
- 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.
- Add the beans and vinegar and bring to a simmer.
- Meanwhile, in a medium saucepan, combine the quinoa, water, and pepper and heat over low heat.
- Fold the parsley into the beans and serve over the quinoa.
- Serving Size: 4