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Quinoa kidney bean bowl

This quinoa kidney bean bowl is a hearty, flavorful one-pot meal. It makes an excellent weeknight meal or a filling side dish!
5 from 1 vote
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Course: Entrée, Lunch, Main Course
Cuisine: American
Keyword: Quinoa kidney bean bowl
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 242kcal

Ingredients

  • 1 cup quinoa washed and soaked
  • 1 tablespoon avocado oil
  • 1 15-ounce can of kidney beans
  • ½ cup chickpeas optional
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • ½ teaspoon coriander powder
  • 2 tablespoons tomato paste
  • 1 cup water
  • 1 medium red onion sliced
  • ½ teaspoon salt
  • 2 tablespoons cilantro chopped
  • 1 tablespoon lemon juice

Instructions

  • Wash and soak quinoa.
  • In a pan heat some oil.
  • Add in kidney beans and chickpeas.
  • Fry with all the dry spices, and set aside.
  • In the same pan, stir in tomato paste along with water.
  • Add in soaked quinoa and cook until almost done about 15-20 minutes.
  • Add in beans, cilantro, and sliced red onions, and cover for a few minutes.
  • Mix and serve with more fresh cilantro, red onions, and lemon!

Nutrition

Calories: 242kcal | Carbohydrates: 38g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 362mg | Potassium: 442mg | Fiber: 6g | Sugar: 3g | Vitamin A: 252IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 3mg