Vegan Festive Beans and Quinoa
This is a simple, extra healthy and super flavorful recipe. We LOVE IT! This recipe makes quite a bit, so cut down for smaller families.
Servings: 8
Ingredients
- 2 Cups Quinoa
- 4 Cups Veggie stock
- 6 Cloves Fresh garlic Minced
- 1 Large Onion Chopped
- 3 Carrots Chopped
- 4 Stalks Celery Chopped
- 1 Green Pepper Chopped
- 2/3 Cup Fresh Parsley Chopped
- 1 T Dried Oregano
- 1 T Dried Basil
- 2 Cans Diced Italian Tomatoes
- 2 Cans Dark Red Kidney Beans Drain and rinse
- 1/2 Cup Grated Vegan parmesan
- Salt and Pepper
Instructions
- In a pot, add the quinoa and the veggie stock, bring to a boil, reduce to a low simmer, cover and cook for 20 minutes or until done. Remove from heat, uncover and let cool.
- In a large fry pan or wok, saute the garlic, onion, carrots, celery, green pepper in olive oil. Saute until the veggies just begin to soften, but NOT soft.
- Add in the fresh parsley, basil and oregano. Combine and cook for 1 minute.
- Add in the kidney beans, tomatoes, salt and pepper and the cooled quinoa.
- Cook for a couple minutes and add the grated parmesan.
- Serve and ENJOY!