Vegan Beans Quinoa Caribbean Style Food

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VEGAN BEANS & QUINOA - CARIBBEAN STYLE



Vegan Beans & Quinoa - Caribbean Style image

Make and share this Vegan Beans & Quinoa - Caribbean Style recipe from Food.com.

Provided by magpie diner

Categories     Vegan

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
1 large bell pepper, diced (any colour OK)
1 large onion, diced
6 garlic cloves, minced
1 1/2 cups quinoa
2 cups vegetable broth
3 cups cooked kidney beans (about 2 regular sized cans, drained)
1 (14 ounce) can diced tomatoes
1/4 cup stuffed olives
1/4 cup capers, drained
1 tablespoon dried basil
1 tablespoon dried oregano
1/2 teaspoon chili powder
3/4 teaspoon allspice
1/2 tablespoon hot pepper sauce (to taste)
sea salt (to taste)
fresh ground pepper (to taste)
1/2 a fresh lime

Steps:

  • Heat the olive oil over medium heat in a large saute pan. Sauté the peppers, onions and garlic until just cooked, about 10 minutes.
  • While the peppers, onion and garlic are cooking, rinse the quinoa in several changes of water. Drain it well. Add the quinoa to the pan and toast it for a few minutes, just to dry it out a little.
  • Add the remaining ingredients, stir well. Turn the heat to low, cover and cook until the quinoa is tender and the liquid is absorbed, about 20 minutes. Season with salt and pepper to your taste. Add a little extra hot sauce if you dare! Sprinkle with fresh lime juice and serve.

VEGAN CHILI WITH CHICKPEAS, QUINOA, AND WHITE BEANS



Vegan Chili With Chickpeas, Quinoa, and White Beans image

This easy vegan chili from Queer Eye's Antoni Porowski has a bold flavor that's so satisfying. Quinoa, which is rich in protein, adds texture.

Provided by Antoni Porowski

Yield Serves 4-6

Number Of Ingredients 15

3 tablespoons olive oil
1 large onion, coarsely chopped
1 large red bell pepper, cored, seeded, and chopped
3 garlic cloves, finely chopped
Kosher salt
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
1½ teaspoons dried oregano
1 (28-ounce) can crushed tomatoes, preferably fire roasted
1 (15-ounce) can cannellini or other beans, rinsed and drained
1 (15-ounce can) chickpeas, rinsed and drained
1 tablespoon finely chopped chipotle chiles in adobo, plus more to taste
2 teaspoons packed brown sugar (light or dark)
½ cup quinoa (tricolor or any color), rinsed

Steps:

  • Heat the oil in a Dutch oven or other large heavy bottomed pot over medium heat. Add the onion, bell pepper, garlic, and 1 teaspoon salt and cook, stirring frequently, until the vegetables are softened, about 8 minutes.
  • Meanwhile, dissolve the tomato paste in 2½ cups water. Stir the chili powder, cumin, and oregano into the onion mixture and cook, stirring, until the spices begin to stick to the bottom of the pot, about 1 minute. Add the tomatoes, beans, chickpeas, chipotles, brown sugar, 1 teaspoon salt, and the tomato paste mixture. Increase the heat to medium high and cook, stirring occasionally, until the mixture reaches a low boil. Add the quinoa, reduce the heat to maintain a simmer, and cook, stirring occasionally, until the quinoa is tender, about 25 minutes.
  • Remove the chili from the heat and adjust the seasonings and chipotle to taste. Add water to thin, if desired. Serve with your favorite toppings.

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