Kidney Bean and Bell Pepper Saute
with zucchini / quinoa / goat cheese
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.
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Ingredients
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
Prep
- 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)
- Onions / Bell peppers / Coleslaw mix - Prep as directed and combine. (Can be done up to 4 days ahead)
- Zucchini / Cilantro - Prep as directed.
- Beans - Drain and rinse.
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Make
- 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.
- 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.
- Add Cajun seasoning mix and oregano and saute until spices coat vegetables.
- 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.
- If quinoa was made ahead and refrigerated, reheat it briefly in the microwave.
- Remove vegetable saute from heat and stir in lemon juice. Season with some salt and pepper.
- Serve vegetable saute over quinoa. Top with crumbled goat cheese and cilantro. Enjoy!
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