Cajun Quinoa with Beans & Walnut ‘Meat’
Serves
6
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
For the walnut meat:
1 cup (120 g) walnuts
2 cups (140 g) chestnut mushrooms
2 tsp ground cinnamon
1 cup (120 g) walnuts
2 cups (140 g) chestnut mushrooms
2 tsp ground cinnamon
For the quinoa:
½ cup (125 g) dried quinoa
2 tbsp coconut oil
1 small onion, diced
1 green bell pepper, chopped
2 cloves garlic, minced
1½ tbsp Cajun seasoning
14 oz (400 g) can red kidney beans, drained
½ cup (120 g) vegetable broth
salt & pepper
⅓ cup (10 g) fresh parsley, chopped, to garnish
½ cup (125 g) dried quinoa
2 tbsp coconut oil
1 small onion, diced
1 green bell pepper, chopped
2 cloves garlic, minced
1½ tbsp Cajun seasoning
14 oz (400 g) can red kidney beans, drained
½ cup (120 g) vegetable broth
salt & pepper
⅓ cup (10 g) fresh parsley, chopped, to garnish
Nutrition
(Per Serving)
Calories
318
Fats
19 g
Protein
11 g
Carbs
29 g
Instructions
- Cook quinoa according to package instructions.
- In food processor or high-speed blender, pulse 'walnut meat’ ingredients to reach consistency of ground meat.
- Heat coconut oil in large pot over medium heat. Add onion, bell pepper, and garlic. Sauté for 5 minutes. Add Cajun seasoning, beans, and cooked quinoa. Mix well to combine.
- Add vegetable broth and simmer gently, letting broth reduce by half. Remove pot from heat, season to taste with salt and pepper, and garnish with freshly chopped parsley to serve.