Go Back
–+ servings
red beans and quinoa on a plate
Print

Quick and Easy Red Beans and Quinoa

Red Beans and Quinoa is a high protein version of the classic dish, red beans and rice and ready in under an hour!
Course Main Course
Cuisine American, Southern
Keyword red beans and quinoa
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 549kcal
Author Gina Marie

Equipment

Ingredients

  • 3 15 ounce canned kidney beans note 1
  • 1 tablespoon cooking oil note 2
  • 1 small yellow onion, chopped
  • 1 bell pepper, chopped
  • 4-5 cloves garlic, minced
  • 2 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground sage
  • ½ teaspoon applewood smoked salt note 3
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper
  • pinch black pepper
  • 3 bay leaves
  • 1 cup water note 4
  • ½ broth cube note 4
  • 3 green onions, chopped
  • 1 ½ cup quinoa dry
  • 3 cups water
US Customary - Metric

Instructions

  • Drain two of the cans of beans and add it to a bowl. Drain the third can of beans separately and add it to a separate bowl. With a fork or potato masher, smash it into a puree. The puréed beans will help make your red beans creamy. Set aside.
  • In a large pot, place over burner set to medium heat. Add olive oil to pot and allow oil to heat up. Then add onion, bell pepper, and garlic to the pot and cook until the onions are soft and translucent.
  • Add the your spices; smoked paprika, dried oregano, dried sage, applewood smoked salt, garlic powder, onion powder, dried thyme, cayenne pepper, and black pepper to the pot and continue to cook and stir for a minute more.
  • Next add the drained beans, puréed beans, water, and broth cube to the pot, then stir to combine
  • Place a lid on the pot and allow the beans to come up to a boil. Once boiling, turn the heat down to medium-low, and let the pot continue to simmer for about 30 minutes, stirring occasionally.
  • While red beans are cooking, begin to cook quinoa. Rinse quinoa in a colander and add it to a medium pot along with water. Bring to a boil.
  • Reduce the heat, cover, and simmer for 15 minutes. Remove from heat and let it sit for 5 minutes to absorb the water. Fluff with a fork and serve with your red beans once done.

Notes

SCROLL UP TO THE BLOG POST TO SEE STORAGE TIPS, MEAL PREP, AND MORE INFORMATION ABOUT THIS RECIPE!
  1. CANNED KIDNEY BEANS: Because this recipe is meant to be quick and easy, canned beans are recommended. If you don't use canned goods, you can use box beans kidney beans or if you have some pre cook kidney beans, you can use those as well.
  2. OLIVE OIL: You can make this oil free by cooking your vegetables in broth and water.
  3. APPLEWOOD SMOKED SALT: This salt is a key ingredient for adding that smoke flavor to your red beans. If you can't find it, you can substitute with liquid smoke instead. 
  4. WATER & BROTH CUBE: You can replace these ingredients with 1 cup of vegetable broth. My sea moss vegan bone broth or my vegan chicken broth both works great in this recipe!

Nutrition

Serving: 1cup | Calories: 549kcal | Carbohydrates: 91g | Protein: 28g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 706mg | Potassium: 827mg | Fiber: 15g | Sugar: 4g | Vitamin A: 1536IU | Vitamin C: 42mg | Calcium: 100mg | Iron: 5mg