1 TBSP olive oil
2 TBSP yellow onion, chopped
1/3c green pepper, chopped
1 stalk celery, chopped
3 cloves garlic, minced
1 1/2 tsp. dried thyme
1 (15-oz.) can kidney beans, rinsed and drained
2c vegetable broth
1c quinoa, rinsed
1/2 tsp. red pepper flakes, or to taste
1/2 tsp. Creole seasoning, or to taste
salt and pepper, to taste
1. Heat olive oil in a large saucepan over Medium heat.
2. Add the onion, green pepper, and celery. Cook, stirring occasionally, for 3-5 minutes or until vegetables have softened a bit. Add the garlic and continue cooking another 1-2 minutes.
3. Add the thyme, kidney beans, and vegetable broth. Increase heat and bring to a boil, then reduce heat to Low, cover, and allow to simmer 10 minutes.
4. Stir in the quinoa and season to taste.