Vegan Beans & Quinoa - Caribbean Style |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
1 tablespoon olive oil |
1 large bell pepper, diced (any colour ok) |
1 large onion, diced |
6 garlic cloves, minced |
1 1/2 cups quinoa |
2 cups vegetable broth |
3 cups cooked kidney beans (about 2 regular sized cans, drained) |
1 (14 ounce) can diced tomatoes |
1/4 cup stuffed olives |
1/4 cup capers, drained |
1 tablespoon dried basil |
1 tablespoon dried oregano |
1/2 teaspoon chili powder |
3/4 teaspoon allspice |
1/2 tablespoon hot pepper sauce (to taste) |
sea salt (to taste) |
fresh ground pepper (to taste) |
1/2 a fresh lime |
Directions:
1. Heat the olive oil over medium heat in a large saute pan. Sauté the peppers, onions and garlic until just cooked, about 10 minutes.
2. While the peppers, onion and garlic are cooking, rinse the quinoa in several changes of water. Drain it well. Add the quinoa to the pan and toast it for a few minutes, just to dry it out a little.
3. Add the remaining ingredients, stir well. Turn the heat to low, cover and cook until the quinoa is tender and the liquid is absorbed, about 20 minutes. Season with salt and pepper to your taste. Add a little extra hot sauce if you dare! Sprinkle with fresh lime juice and serve.
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