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Week of 7/18/16

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

Active: 30 min Total: 40 min
Original GF Paleo Vegetarian
Kidney Bean and Bell Pepper Saute
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
Low Calorie, Freezer Friendly
Proteins
Beans, kidney
Cuisines
American - Southern
Save recipe
148

Ingredients

Metric
Servings:
4
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

  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!

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