Vegetarian Red Bean and Quinoa Salad

Vegetarian Red Bean and Quinoa Salad


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Instead of red beans and rice, try this recipe for red beans and quinoa. The quinoa is healthier than the rice, but still has a nice texture and good flavor. This dish is tasty and filling, but also nutritious, making it a win-win for dinner as a side dish.

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Time needed

30 min cooking

Serving Size / Yield

10 cups


  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 Tbs. minced garlic
  • 1 Tbs. dried thyme
  • 3 (15 oz.) cans kidney beans, rinsed and drained
  • 4 C. broth
  • 2 C. quinoa, rinsed
  • salt, pepper, and red pepper flakes, to taste

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In a large pan, put the onion, bell pepper, and celery and cook over a medium-high heat. Stir this occasionally and add 1 to 2 tablespoons of water to the pan to keep the vegetables from sticking. Cook until the onions turn translucent or about 5 minutes. Add the thyme and garlic to the vegetables. Cook for about 1 minutes, or until the garlic has softened and becomes fragrant. Add the kidney beans and broth and bring to a boil. Reduce the heat and cover. Cook for about 10 minutes to allow the flavors to mix. Stir in the quinoa and season with the salt, pepper, and red pepper flakes. Cover and simmer for 12 to 15 minutes, or until the quinoa is cooked.

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