Tropical Veggie Quinoa Bowl with Citrus-Basil Dressing
A vibrant and wholesome meal packed with protein-rich beans, colorful veggies, and a zesty dressing.
Ingredients
Beans and Base
- 1 1/2 cups Red Kidney Beans (dried) or 3 cups canned, rinsed
- 4 cups Vegetable Broth or Water
- 3 cups Cooked White or Brown Rice for serving
Vegetables
- 1 large Onion, chopped
- 1 Green Bell Pepper, chopped
- 2 stalks Celery, chopped
- 4 cloves Garlic, minced
- Green Onions for garnish
Spices and Seasonings
- 2 tablespoons Olive Oil
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Thyme
- 1 teaspoon Oregano
- 1/4 teaspoon Cayenne Pepper
- 1 Bay Leaf
- 1/2 teaspoon Liquid Smoke (optional)
- 1 1/2 teaspoons Salt or to taste
- 1/2 teaspoon Black Pepper or to taste
Instructions
Preparation
- Begin cooking your rice if not done already.
- Heat olive oil in a large pot.
- Sauté onion, bell pepper, and celery for 6–8 minutes.
- Add garlic and all spices. Stir for 1 minute.
- Ensure beans are soaked (if dried) or rinse canned beans.
- Add beans, broth, bay leaf, and liquid smoke to the pot. Stir to combine.
Cooking
- Bring to a boil, reduce to a simmer, and cover.
- Simmer for 1–1.5 hours (or 30 mins for canned beans) until tender.
- Remove bay leaf.
- Mash a portion of beans to thicken.
- Adjust seasoning as needed, and spoon mixture over cooked rice.
- Garnish with green onions and hot sauce if desired.
Notes
Store leftover Tropical Veggie Quinoa Bowl in an airtight container in the refrigerator for up to five days. Reheat on the stovetop or in the microwave until warmed through. For longer storage, you can freeze the bean mixture (without the rice) for up to three months. When ready to eat, simply thaw in the fridge and reheat on the stovetop.