Quinoa Kale Red Beans

An easy to make and healthy quinoa with kale and red beans. It surprisingly delicious and better tasting than rice and beans.

5 from 1 vote

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Course: Al La Carte, Healthy, Side Dish

Cuisine: American, Easy, Gluten free Cuisine, Healthy, Mediterranean, Vegan Cuisine, Vegetarian Cuisine

Keyword: Gluten Free Recipes, How to make quinoa and red beans, quinoa and beans recipes, red beans recipes, Vegan Friendly Recipes, vegetarian friendly recipes

Prep Time: 5

Cook Time: 20

Servings: Servings

Calories: 416kcal

Author: Julietkitchen By Chef Yasmin

Ingredients

2 tablespoons extra virgin olive oil
1 medium shallot peeled and minced
1 tablespoon garlic finely minced. About 3 cloves.
1 tablespoon ginger peeled and finely minced
1/2 cup fresh cilantro roughly chopped
4 ounces baby kale organic
15 ounces red beans (1 can) rinsed thoroughly
2 cups chicken or vegetable stock
Optional: 1 habanero pepper
1 cup white organic quinoa
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

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Instructions

Heat the olive oil in a 3 quart pot. Use medium heat.
Add the shallots. Sauté 1 to 2 minutes.
Add the garlic, ginger and cilantro. Stir. Saute 30 to 60 seconds until fragrant.
Add the kale. Season with a pinch of salt and freshly ground black pepper. Stir. Cook 1 to 2 minutes until it starts to wilt.
Add in the red beans. Stir.
Pour in the stock. Stir. If using a hot pepper add it to the pot. Use high heat to bring stock to a boil.
Sprinkle in the quinoa . Use the spoon to help sink it into the liquid. Don't stir.
Cover the pot with a tight lid. Reduce heat to medium. Simmer for 12 minutes until all the liquid is absorbed.
Open the pot, quickly fluff with a fork. Cover the pot tightly. Rest for 10 to 15 minutes. Fluff again. Serve with your favorite entree.

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