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Kidney Bean and Bell Pepper Saute
with zucchini / quinoa / goat cheese

Active: 30 min Total: 40 min

This vegetable and kidney bean saute gets a kick from a variety of spices and aromatics and is served over quinoa to soak up all the flavorful cooking liquid. Add goat cheese for a creamy, savory pop of flavor.

Tags

Ingredients

Servings:
4
Metric
Kidney Bean and Bell Pepper Saute:
  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups
  • Onions, red - 1, chopped
  • Bell peppers, any color - 2, chopped
  • Coleslaw mix - 7 oz, chopped
  • Zucchini, medium - 2, chopped
  • Cilantro - 1 Tbsp, chopped
  • Beans, kidney (14oz / 397g) - 1 can, drained and rinsed
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Cajun seasoning - 1 1/2 tsp
  • Oregano, dried - 3/4 tsp
  • Tomato paste - 4 Tbsp
  • Stock, any type - 3/4 cup
  • Lemon juice - 2 tsp
  • Cheese, goat (sub feta) - 3 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Quinoa - Combine quinoa with stock and a pinch of salt in a saucepan. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Remove from heat when finished to prevent burning / sticking. (Can be done up to 5 days ahead)
  2. Onions / Bell peppers / Coleslaw mix - Prep as directed and combine. (Can be done up to 4 days ahead)
  3. Zucchini / Cilantro - Prep as directed.
  4. Beans - Drain and rinse.

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Make

  1. Heat a Dutch oven with first part of oil over medium-high heat. Add zucchini and saute until golden brown and tender, 4 to 5 minutes. Set zucchini aside and return pan to heat.
  2. Add second part of oil and then onions, peppers and coleslaw mix to heated oil. Saute until vegetables are beginning to soften, 2 to 3 minutes.
  3. Add Cajun seasoning mix and oregano and saute until spices coat vegetables.
  4. Add beans and cooked zucchini and stir to combine with other ingredients. Stir in tomato paste and stock and simmer until liquid reduces by about half, 5 to 6 minutes.
  5. If quinoa was made ahead and refrigerated, reheat it briefly in the microwave.
  6. Remove vegetable saute from heat and stir in lemon juice. Season with some salt and pepper.
  7. Serve vegetable saute over quinoa. Top with crumbled goat cheese and cilantro. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (108)
Gluten-free (6)
Paleo (14)
Vegetarian (19)

46 reviews

soooooo good! the quinoa gave it a nice pop! Used tilapia instead of shrimp because hubby doesnt like it but it was amazing!

By: Roxana
Posted: Mar 20, 2018
Diet: Original
0 Helpful

Used shrimp, chicken and sausage. Family enjoyed it.

By: Cathleen
Posted: Aug 18, 2017
Diet: Gluten-free
0 Helpful

Subbed chicken for shrimp.

By: Sundi
Posted: Jun 25, 2017
Diet: Paleo
0 Helpful

Absolutely an amazing dish. I love rice, but this is a keeper. Flavorful and just the right amount of heat. Will cook this again and again.

By: Gary
Posted: May 20, 2017
Diet: Original
0 Helpful

I skipped the salad and used cauliflower rice to make it a very tasty one-pot meal!

By: Doug
Posted: Feb 25, 2017
Diet: Paleo
0 Helpful

We forgot to get quinoa so we used white rice instead. I wasn't sure about this dish, but I actually liked it!

By: Veronica
Posted: Nov 21, 2016
Diet: Gluten-free
0 Helpful