Red Kidney Beans & Quinoa

This easy weeknight red beans and quinoa dish is a flavorful, one-pot vegan dinner ready in just 30 minutes. Quick-cooking quinoa pairs perfectly with red kidney beans, diced celery, and green bell pepper, enhanced by smoky paprika, a splash of apple cider vinegar, and a touch of Tabasco for some heat. A simple, satisfying meal you'll love—even on the busiest nights!

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Ingredient: 

-       1 medium onion - diced,

-       1 medium green bell pepper - diced, about 1 cup

-       2 stalks celery - diced

-       3 cloves garlic - minced or pressed

-       1 teaspoon smoked paprika

-       1 teaspoon dried thyme

-       2 teaspoons apple cider vinegar

-       1 teaspoon Tabasco - or your favorite hot sauce

-        4 cups vegetable broth - or water plus vegan stock cubes

-       3 cups red kidney beans - or red beans, 2-15 ounce/400 gram cans, rinsed and drained

-       2 cups quinoa - rinsed

-       salt and pepper to taste

-       ½ cup green onions - sliced, optional

-       1/4 cup parsley - chopped, optional

Instructions:

-       Sauté the Vegetables – Heat a Dutch oven or a large, heavy-bottomed saucepan over medium heat. Add the onion, green bell pepper, and celery. Cook for 3–4 minutes, stirring frequently, until the onions are lightly browned.

-       Add Seasonings – Stir in the garlic, smoked paprika, and thyme, mixing well to coat the vegetables.

-       Incorporate Liquids and Grains – Pour in the apple cider vinegar, Tabasco, vegetable broth, kidney beans, and quinoa. Use a wooden spoon to scrape up any bits from the bottom of the pan.

-       Simmer – Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook for 15 minutes, covered or uncovered, until the liquid is absorbed. If cooking uncovered, place the lid on after the liquid is absorbed and let the quinoa sit for 2–3 minutes.

-       Final Touches – Fluff the quinoa with a fork, taste, and adjust seasoning with salt, black pepper, or more Tabasco if desired.

-       Garnish and Serve – Top with sliced green onions and/or chopped parsley, if using. Enjoy!