Red Beans and Quinoa

Recipe by: Jenny, our Development Director
Here is a simple and delicious Daily Dozen inspired meal using pantry staples.
3.92 from 173 votes
Course Main Course
Difficulty Easy
Servings 4
Daily Dozen


  • 2 lemons
  • 1 medium onion, chopped
  • 1 large bell pepper, chopped
  • 1 cup chopped celery
  • 1 ½ cups cooked or 1 (15.5-ounce) BPA-free can or Tetra Pak salt-free kidney beans, drained and rinsed
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon paprika
  • ¼-½ teaspoon black pepper
  • ½ teaspoon turmeric powder
  • ¼ teaspoon cayenne
  • ¼-½ cup no-salt added vegetable broth or water
  • Cooked quinoa, to serve


  • Heat the juice of two lemons in a pot over medium heat and sauté the chopped onion, bell pepper, and celery.
  • Once the veggies are soft, add in the kidney beans, spices, and vegetable broth. Stir everything together and simmer for a few minutes. Cook until the dish is heated thoroughly.
  • Serve with the cooked quinoa and enjoy! Makes enough for about 3-4 people.
Did you make this recipe?Mention @nutrition_facts_org or tag #DailyDozenRecipes!

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