Red Beans and Quinoa
Here is a simple and delicious Daily Dozen inspired meal using pantry staples.
Servings 4
Daily Dozen 
Ingredients
- 2 lemons
- 1 medium onion, chopped
- 1 large bell pepper, chopped
- 1 cup chopped celery
- 1 ½ cups cooked or 1 (15.5-ounce/420 g) 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
Instructions
- 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.
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