This week’s featured vegan recipe is one from Forks Over Knives:
Red Beans & Quinoa
An alternative to the usual rice and beans this is a straight-forward recipe that doesn’t take long to prepare (approx. 35mins). Feel free to use dry beans if you like, but finding some canned (or boxed) beans with little to no salt can also be a nice option when you’re pressed for time. Quinoa doesn’t take long to cook either, yet it makes a flavourful and nutritious addition to the meal.
You can always substitute out the beans in favour of some more vegetables if you like, broccoli or cauliflower florets work well, especially if you’re looking for something a bit lighter. Beans, on the other hand, are a protein-rich plant food that will fill out almost any dish, and they’re sure to leave you satisfied.
For this recipe you’ll need: onion and garlic, along with celery, vegetable stock, dried thyme, red pepper flakes (optional), green bell pepper, kidney beans, and of course, quinoa. I found red bell pepper worked well too, but it does change up the flavour a bit. And adzuki (or another red bean variety) can stand in for kidney beans if that’s what you have on hand.
Find the recipe on Forks Over Knives, and check out more Featured Vegan Recipes here on TheVeganJunction, including:
Vegan Cauliflower Wings
Baked Sweet Potato Recipes
Lentil & Sweet Potato Shepherd’s Pie
Have you tried this recipe and really enjoyed it, or have you tested out some alterations to the original dish? We’d love to hear about them! Leave a comment below let us know what you thought!