This Red Beans and Quinoa is a hearty one-pot dinner that's loaded with nutritious flavor. It makes a great weeknight meal on its own or a super hearty side dish!

Red beans and rice have always been one of my favorite dishes. But these days, I prefer to swap some of those carbs for extra protein instead.

So this version does just that by swapping the traditional rice for quinoa! It's every bit as delicious as the original, but with an extra helping of plant based protein.

I call that a win.

This red beans and quinoa recipe is:

An easy one-pot vegan dinner!
Ready in 20 minutes.
Loaded with nutritious flavor.
Vegan and vegetarian friendly.

It's become one of my favorite healthy vegan dinners to make on busy weeknights.

red beans and quinoa being served in a white dish

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If you love this red beans and quinoa recipe, be sure to check out these other delicious vegan ideas:

Photos by Hannah Kaminsky.

Recipe

Quinoa salad with tomatoes and crisp veggies

Red Beans and Quinoa

This Red Beans and Quinoa is a hearty one-pot dinner that's loaded with nutritious flavor. It makes a great weeknight meal on its own or a super hearty side dish!

5 from 2 votes

Print Pin Rate

Course: Main dish, Side Dish

Cuisine: Creole, Cuban, Spanish / Vegan

Diet: Vegan, Vegetarian

Keyword: quinoa recipes, red beans and quinoa

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 209kcal

Author: Veg Kitchen

Ingredients

¾ cup quinoa any color, or a combination, rinsed in a fine sieve
1 cup cherry tomatoes halved, yellow or red
½ cup turnip peeled and diced, or daikon radish
½ bell pepper diced, yellow or orange
8 baby carrots quartered lengthwise
⅓ cup Black olives chopped
15 oz canned red kidney beans drained and rinsed
2 tablespoons fresh dill minced
½ cup salsa your favorite variety
2 tablespoons olive oil
salt and pepper to taste

US Customary - Metric

Instructions

Combine the quinoa with 1 ½ cups water in a small saucepan and bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes, or until the water is absorbed. Transfer the quinoa to a wide bowl or casserole dish so that it can cool quickly.
When the quinoa has cooled slightly, fluff with a fork. Add the tomatoes, turnip, pepper, carrots, and olives. Toss to combine.
Add the beans, dill, salsa, and olive oil. Toss together. Season with salt and pepper, to taste
Let stand at room temperature for 15 minutes to allow the flavors to combine if time allows, then serve.