Caribbean Beans and Quinoa

By Vegiegail

Ingredients

• 1 large green, yellow, or red bell pepper, chopped
• 1 large onion, chopped
• 6 cloves garlic, minced
• 1 1/2 cups quinoa, rinsed several times
• 2 cups vegetable broth
• 2 cans (about 3 cups) cooked kidney beans, drained
• 1 can diced tomatoes
• 1/4 – 1/2 cup stuffed Spanish olives
• 1/8 – 1/2 cup capers, drained
• 1 tablespoon basil
• 1 tablespoon oregano
• 1/2 teaspoon chipotle chili pepper
• 3/4 teaspoon allspice
• 1/2 – 1 tablespoon hot pepper sauce
• salt and freshly ground pepper, to taste
• lime, optional

Details

Servings 6
Adapted from fatfreevegan.com

Preparation

Step 1

Spray a large, non-stick pot lightly with olive oil. Sauté the peppers, onions, and garlic just until softened. Add the quinoa and toast it for about 4 minutes, just to dry it out a little. Add the remaining ingredients, turn the heat to low, cover and cook until the quinoa is tender and the liquid is absorbed, about 20 minutes. Stir well before serving. Add a squeeze of fresh lime juice at the table.