Okay, you need to try this recipe whether or not you like quinoa or beans, because it’s that good!
Made with minimal ingredients, this one-pot quinoa-beans dish is all you need for a cozy weeknight meal. It takes about 30 minutes to get done in a rice cooker, so it doesn’t need constant monitoring. It’s easy to make, protein-packed, hearty, and absolutely delicious!
The only preparation needed prior to cooking is soaking the kidney beans. Soaking not only reduces the cooking time but also helps minimize bloating. I always make sure to soak beans, lentils, and pulses before cooking. Lentils, however, require less soaking time—about 1 hour—while beans and pulses should be soaked overnight or for at least 6 hours.
If you are really running short of time, you can use canned beans as an alternative. Or you can follow the quick-soak method. Click to watch how I quick-soak pulses/beans when I forget to soak them overnight. I use this method very rarely.
I hope you try this recipe, and love it as much as I did!
Quinoa-Beans in Rice Cooker
Recipe by
Servings
1-2 servings
PREP + Cooking time
6 hours + 30 minutes
Ingredients
- 1/2 cup kidney beans( I’ve used Chitra kidney beans, you can get them at the Indian grocery store), soaked overnight or for six hours and drained
- 1/4 cup quinoa, thoroughly rinsed
- 2.5 to 3 cups of water
- 1 tsp ghee
- 1/2 tsp fennel seeds
- 2-3 cloves
- 2 cloves of garlic, finely chopped
- 1 small onion, finely chopped
- 1 medium tomato, finely chopped
- Spices (1/4 tsp turmeric powder, 1.5 tsp Kashmiri red chili powder, 1 tsp coriander powder, 1/2 tsp garam masala)
- 1 tsp crushed kasuri methi
- Salt
- Chaat masala (optional)
- lime juice (Optional)
Directions
- Heat ghee in the rice cooker. Add fennel seeds, cloves, garlic, and onion. Saute until onion translucent. Add all the powdered spices: turmeric, red chili, coriander, and garam masala, and sauté for a couple of seconds. Then add tomatoes, kasuri methi, and salt. Sauté and cook until the tomatoes soften.
- Add kidney beans, quinoa, and water. Taste for salt and adjust. Cover and cook until beans are tender.
- Sprinkle a pinch of Chaat masala on top, and drizzle lime juice.
- Serve with Greek yogurt and choice of steamed or roasted veggies on the side. Enjoy!
Recipe Video
Notes
Try soaking the kidney for longer if you can; it cuts down its cooking time.
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If you tried this recipe, let me know how you liked it by leaving a comment below or tagging a picture of your preparation on Instagram @swaadista
Happy cooking, happy eating!
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