Southern Style Red Kidney Beans & Quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 tbsp Extra Virgin Olive Oil1 medium Yellow Onion, chopped1 tsp ground Garlic1 small head Red Cabbage, chopped2 cups Water, boiled1 cube Tomato bouillon1 cup uncooked Quinoa1 tsp ground Cumin1/2 tsp Creole Seaoning2 (15 oz.) cans Red Kidney Beans, drained and rinsed1 (14.5 oz.) can Diced Tomatoes, drained1/4 cup fresh chopped Cilantrosalt & pepper to taste
In medium deep skillet heat olive oil. Stir in chopped garlic, onion and red cabbage. Cook on medium heat until cabbage wilts and is tender.
While cooking vegetables in skillet, place water and bouillon cube in microwave safe dish and heat about 1 minute on high. When cabbage is ready, pour bouillon mixture into skillet on top of vegetables and add uncooked quinoa, cumin and creole seasoning. Bring mixtrue to boil, cover and reduce heat to simmer. Simmer 20 minutes.
Stir in kidney beans and tomatoes and heat through for approximately 5 minutes. Remove from heat and garnish with fresh chopped cilantro. Salt & Pepper to taste
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user EQUILDOTTSIN.
While cooking vegetables in skillet, place water and bouillon cube in microwave safe dish and heat about 1 minute on high. When cabbage is ready, pour bouillon mixture into skillet on top of vegetables and add uncooked quinoa, cumin and creole seasoning. Bring mixtrue to boil, cover and reduce heat to simmer. Simmer 20 minutes.
Stir in kidney beans and tomatoes and heat through for approximately 5 minutes. Remove from heat and garnish with fresh chopped cilantro. Salt & Pepper to taste
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user EQUILDOTTSIN.
Nutritional Info Amount Per Serving
- Calories: 302.5
- Total Fat: 9.2 g
- Cholesterol: 0.0 mg
- Sodium: 759.9 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 12.6 g
- Protein: 11.9 g
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