Recipes

Quinoa and Red Kidney Beans

The Quinoa plant produces high-protein dried fruits and seeds which are used as a food staple in many cultures. Enjoy this quinoa-kidney bean medley.
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Cuisine Continental

Servings 10 servings
Calories 1446.42 kcal

Ingredients

  

  • 1 teaspoon(s) vegetable oil
  • 1 onions, chopped
  • 3 cloves garlic, peeled and chopped
  • 3/4 cup(s) uncooked quinoa
  • 1 1/2 cup(s) vegetable broth
  • 1 teaspoon(s) ground cumin
  • 1/4 teaspoon(s) cayenne pepper
  • 1/8 teaspoon(s) salt, to taste
  • 1/8 teaspoon(s) pepper, to taste
  • 1 cup(s) frozen corn kernels
  • 2 cans red kidney beans, rinsed and drained
  • 1/2 cup(s) chopped fresh cilantro

Instructions

 

  • Heat the oil in a medium saucepan over medium heat.
  • Stir in the onion and garlic, and saute until lightly browned.
  • Mix quinoa into the saucepan and cover with vegetable broth.
  • Season with cumin, cayenne pepper, salt, and pepper.
  • Bring the mixture to a boil.
  • Cover, reduce heat, and simmer 20 minutes, Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through.
  • Mix in the beans and cilantro.
  • Ready in 50 min.

Nutrition

Calories: 1446.42kcalCarbohydrates: 258.69gProtein: 65.22gFat: 19.29gSaturated Fat: 1.65gSodium: 2929.12mgFiber: 42.12gSugar: 41.81g

Keyword Vegetables
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