Beans & Quinoa Recipe

Name: Beans & Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups quinoa, rinsed and toasted (see Quinoa-Toasted); 4 cups low sodium vegetable broth (can also use just water); ¼ teaspoon sea salt (omit if using storebought stock); 1 tablespoon olive oil; ½ cup red onion, chopped; ½ cup white onion, chopped; 4 -5 garlic cloves, minced; 12 green pepper, chopped; 12 red pepper, chopped; 1 cup celery, peeled and chopped; 4 -6 black olives, diced; ½ teaspoon cayenne pepper; ½ teaspoon dill weed, crushed; ½ teaspoon oregano, crushed; ½ teaspoon sweet paprika; 2 -2 ½ cups fava beans, cooked (amount depends on size of bean you use); 1 -2 tablespoon unsalted butter (if too dry for you); 14-½ teaspoon sea salt (just in case you can't live without it!) (optional)

Servings: persons

2 cups quinoa, rinsed and toasted (see Quinoa-Toasted)
4 cups low sodium vegetable broth (can also use just water)
¼ teaspoon sea salt (omit if using storebought stock)
1 tablespoon olive oil
½ cup red onion, chopped
½ cup white onion, chopped
4 -5 garlic cloves, minced
12 green pepper, chopped
12 red pepper, chopped
1 cup celery, peeled and chopped
4 -6 black olives, diced
½ teaspoon cayenne pepper
½ teaspoon dill weed, crushed
½ teaspoon oregano, crushed
½ teaspoon sweet paprika
2 -2 ½ cups fava beans, cooked (amount depends on size of bean you use)
1 -2 tablespoon unsalted butter (if too dry for you)
14-½ teaspoon sea salt (just in case you can't live without it!) (optional)

1
Step one:.
2
Prepare quinoa with stock and sea salt in a rice cooker.
3
If using stovetop method, place all into sauce pan with lid.
4
Bring to a full boil.
5
Reduce to a simmer, stir and cover,.
6
Check in ten minutes.
7
Should still have some water in pan, stir and cover.
8
Cook another two minutes.
9
Remove from heat.
10
Taste for texture -- should have a bit of a crunch to it.
11
If still not done, stir in 2-3 tbls water, stir, cover, and let sit another five minutes.
12
Step two:.
13
Heat oil in large skillet over medium-high heat.
14
Add all the seasonings except salt and butter, stirring until fragrant.
15
Add vegetables and saute until tender.
16
Stir frequently.
17
Add beans and heat through.
18
Combine quinoa and vegetables.
19
Add butter and salt, if you choose too.
20
This is best served without standing for a long time as the quinoa can become soggy.
21
If you need to hold it, I suggest serving the quinoa and beans in separate dishes and mix at the table.

663

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups quinoa, rinsed and toasted (see Quinoa-Toasted), 4 cups low sodium vegetable broth (can also use just water), ¼ teaspoon sea salt (omit if using storebought stock), 1 tablespoon olive oil, and more.

Yes, Beans & Quinoa falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beans & Quinoa

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