35-minute weeknight red beans and quinoa with easy ingredients, flavor staples, and your favorite hot sauce for a healthy, plant-based dinner satisfied. You have to try this Weeknight Red Beans and Quinoa!

Weeknight Red Beans and Quinoa [Vegan]



Cooking Time




  • 1 onion, chopped into large chunks
  • 1 green bell pepper, seeded and cubed
  • 2 stalks celery, diced into bite-sized pieces
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 tablespoon dried thyme
  • 2 teaspoon apple cider vinegar
  • 1/2 -1 teaspoon Tabasco (or your favorite hot sauce)
  • 4 cups water + 2 veggie bouillon (stock) cubes or 4 cups vegetable broth
  • 2 (15-ounce) cans kidney beans, rinsed and drained (3 cups)
  • 2 cups dry quinoa, rinsed
  • salt and pepper to taste


  1. Heat a large pan or soup pot to medium. Add the onion, green bell pepper, and celery.
  2. Sauté for 3-4 minutes until the onions are slightly browned. Be sure to move the ingredients constantly to avoid sticking.
  3. Add the 3 cloves minced garlic, 1 teaspoon smoked paprika, 1 tablespoon dried thyme. Sauté for 1 minute.
  4. Add the apple cider vinegar, tabasco, veggie broth, kidney beans, and quinoa.
  5. Bring the pot to a low boil, then reduce to simmer, cover and simmer until the liquid is absorbed (about 15 minutes).
  6. Remove the lid and fluff up the quinoa.
  7. Taste and add salt, pepper or more tabasco.
  8. Garnish with sliced scallions or chopped parsley if desired.