Thursday, December 12, 2013

Red Beans and....Quinoa

Ok, I'll admit it. We eat a lot of quinoa in my house. Ok, this might be understatement. We eat a ridiculous amount of quinoa. Being gluten free, I'm always looking for different ways to eat quinoa so that it doesn't get, well...you know...boring. Sometimes even slight adaptations, like red beans and quinoa rather than red beans and rice, can make a world of difference.

This recipe came together after staring at my pantry forever trying to figure out what to make for dinner. Clearly, it was time to go shopping because the pickings were slim.  This is the kind of meal that is perfect for the end of the week when your cupboard is bare, as you probably already have these things.  This is testimony that you can almost always make a home cooked meal, even if you have practically nothing in your refrigerator. Throw a few things together in the pot and !Voila! a delicious meal in a matter of minutes.

Red Beans and Quinoa

  • Quinoa 
  • 2 15 oz. cans of red kidney beans (do not rinse)
  • 1/2 yellow onion, chopped
  • 5 cloves of garlic, minced
  • 1 red bell pepper, chopped
  • 1 can tomato sauce
  • 1/2 tsp oregano
  • 1 tbsp Extra Virgin olive oil
  • Avocado (optional)
Prepare desired amount of quinoa. Set aside. In a non-stick skillet, heat the olive oil over medium heat. Add the onions and saute until translucent- approximately 4-5 minutes. Add the garlic and the bell pepper and saute for 2-3 minutes. Add the remaining ingredients and let it simmer for 10-15 minutes. Serve on top of quinoa and garnish with avocado. 


Congratulate yourself on making a ridiculously simple, yet utterly delicious, meal. You deserve it! 

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