Vegan Beans Quinoa Caribbean Style
Infused with vibrant island flavors, Vegan Beans Quinoa Caribbean Style is a hearty, plant-based meal that's as nourishing as it is delicious. This protein-packed dish combines fluffy quinoa and creamy coconut milk with the bold spices of allspice, turmeric, and smoked paprika to create a rich and aromatic base. Loaded with tender black beans and kidney beans, and brightened with diced bell peppers, fresh ginger, and a squeeze of lime, this Caribbean-inspired recipe is a symphony of textures and flavors. Ready in under an hour, it's perfect for weeknight dinners or meal prep, and the finishing garnish of green onions and cilantro adds a fresh, tropical flair. Serve it warm and let this vegan delight transport you to the islands.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 tablespoon coconut oil
- 1 medium (diced) yellow onion
- 1 medium (diced) red bell pepper
- 3 cloves (minced) garlic
- 1 teaspoon (minced) fresh ginger
- 1.5 cups cooked black beans
- 1.5 cups cooked kidney beans
- 1 cup canned coconut milk
- 1 teaspoon (chopped, or 3 sprigs) fresh thyme
- 0.5 teaspoon ground allspice
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon smoked paprika
- 1 (juiced) lime
- 0.5 teaspoon (to taste) salt
- 0.25 teaspoon (to taste) black pepper
- 2 (sliced, for garnish) green onions
- 2 tablespoons (chopped, for garnish) cilantro
Instructions
Rinse the quinoa thoroughly under cold water in a fine-mesh strainer to remove its natural bitterness.
In a medium saucepan, bring the water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and fluff with a fork.
While the quinoa cooks, heat the coconut oil in a large skillet or saucepan over medium heat.
Add the diced onion and bell pepper to the skillet and sauté for 4-5 minutes, until softened.
Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the cooked black beans, kidney beans, coconut milk, thyme, ground allspice, turmeric, and smoked paprika to the skillet. Stir well to combine.
Bring the mixture to a gentle simmer, reduce the heat to low, and allow it to cook for 10-12 minutes, stirring occasionally, so the flavors meld together.
Stir in the cooked quinoa, lime juice, salt, and black pepper, adjusting the seasoning to taste.
Remove the skillet from heat and let the dish rest for a couple of minutes.
Serve warm, garnished with sliced green onions and chopped cilantro for a fresh and vibrant finish.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 267 mg | 12% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 4.3 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 940 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
