Trio-Color Quinoa & Beans ~ Gluten-free & heart healthy

Trio-Color Quinoa and red quinoa are my two favorite varieties of this popular superfood.

All varieties of quinoa are highly nutritious. Quinoa is gluten-free, non-GMO, and believe it or not, it’s not considered a grain. That’s right; it is a seed that is prepared and eaten like a grain.

Quinoa has a high nutrient content but is also a great protein and fiber source. It even has a small amount of omega – 3 fatty acids. The fact that it is a complete protein is pretty cool too, which means it has all the necessary amino acids.

Still not interested? I wasn’t either for a long time. The problem I discovered was that I didn’t like regular quinoa. I’m not sure what prompted me to try the trio quinoa, but I am so glad I did! I love red and trio quinoa. I think it has a lot to do with the texture, but I also feel like the red and trio quinoa have a milder flavor. Whatever the reason…I’m hooked!

Here Are Some Delicious Ways To Eat Quinoa:
1. As a side dish.
2. Add to soups instead of rice.
3. On salad.
4. Taco fillers.


Quinoa and bean version of a Southwestern Salad with sweet peppers, red onion, corn (if not allergic), quinoa, guac, and salsa. Add some ground turkey as an option too.

Fill tacos and burritos with tri-color quinoa, olives, guac, lettuce, cooked sweet potato cubes, and salsa.

I hope you enjoy tri-color quinoa. However, you decide to dish it up!

Print Recipe

5 from 1 vote

Trio-Color Quinoa & Beans

A low-fat healthy versatile side dish that is protein and fiber-rich. Great for tacos, burritos, salads, and more.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Main Course, Side Dish

Keyword: corn-free, dairy-free, gluten-free, healthy, low fat, nut-free, quinoa, soy-free, tri-color quinoa

Servings: 8 Servings

Calories: 276kcal

Ingredients

• 2 cups Trio-Color Quinoa
• 4 cups broth or water I used chicken broth in this recipe Vegetable broth for plant-based diets.
• 1 LG. onion chopped
• 1 Tbsp minced garlic
• 1 Tbsp olive oil use broth for fat-free pilaf
• 3/4 tsp salt
• 1/8 tsp pepper
• 1 tsp cayenne pepper
• 1 tsp coriander leaf
• 1 15 oz can black beans drained and rinsed
• 1 15 oz can kidney beans drained and rinsed

Instructions

• Saute onions and garlic in olive oil in a large skillet. Add quinoa, broth, and spices. Mix well.
• Bring covered mixture to a boil, reduce heat and simmer 25 minutes.  Stir in drained beans, cover, and continue cooking for about 5 minutes. Beans should be hot.

Nutrition

Serving: 1Serving | Calories: 276kcal | Carbohydrates: 46g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Sodium: 1048mg | Potassium: 600mg | Fiber: 10g | Sugar: 1g | Vitamin A: 94IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 4mg

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