Lori’s October Quinoa Goodness
A cozy, hearty quinoa bowl loaded with creamy cannellini beans, sautéed bell peppers, and fragrant garlic and onion — perfect for crisp autumn days.
Ingredients
- 1 cup quinoa
- 1 1/2 cups water or vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 large bell pepper, diced
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- to taste salt and black pepper
- 1/4 cup fresh parsley, chopped (optional)
Instructions
- Rinse the quinoa under cold water until water runs clear.
- In a medium pot, combine quinoa and water or vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes, or until quinoa is fluffy and water is absorbed.
- While quinoa cooks, heat olive oil in a large skillet over medium heat.
- Add diced onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and diced bell pepper, cooking for another 5-6 minutes until peppers soften.
- Stir in the drained cannellini beans, smoked paprika, salt, and pepper. Cook for 3-4 minutes to heat through and let flavors combine.
- Fluff the cooked quinoa with a fork and add it to the skillet with the veggies and beans. Stir to combine everything thoroughly.
- Taste and adjust seasoning if needed. Remove from heat.
- Serve warm, garnished with chopped fresh parsley if desired.
