Red Pepper Quinoa
Summary
Enjoy this grain and bean salad that is perfect with simple protein entrees at dinnertime and even better for lunch the next day.
Enjoy this grain and bean salad that is perfect with simple protein entrees at dinnertime and even better for lunch the next day.
Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner. To order directly from the American Diabetes Association, click here.
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- Prep time
- 10 min
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- Cook time
- 20 min
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- Servings
- 5 Servings
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- Serving size
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2/3 cup
Ingredients
Ingredients
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tricolor quinoa
- 1/2 cup
- 1/2 cup
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water
- 1 cup
- 1 cup
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chopped onion
- 1/4 cup
- 1/4 cup
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garlic (minced)
- 2 clove
- 2 clove
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red bell pepper (chopped)
- 1
- 1
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olive oil
- 2 tsp
- 2 tsp
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kale
- 2 cup
- 2 cup
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cannellini beans (drained and rinsed)
- 1/3 cup
- 1/3 cup
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walnuts
- 1/3 cup
- 1/3 cup
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white cooking wine or lemon juice
- 1 tbsp
- 1 tbsp
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balsamic vinegar
- 1 tbsp
- 1 tbsp
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Directions
Directions
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Cook quinoa in water according to package instructions, omitting any added salt.
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While the quinoa is cooking, saute onion, garlic, and red pepper over medium-high heat in olive oil for about 10 minutes. Add kale and beans and continue to saute until kale is wilted, about 5 more minutes.
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Stir pepper mixture, walnuts, wine (or lemon juice), and balsamic vinegar into the quinoa. Serve warm or cold.