Ahead of time prepare the red beans according to package directions either overnight or early in the day. I went ahead and used the whole bag just to have extra beans, but you will not need all of them at the time of this recipe. This will need to be done in advance prior to making the quinoa and veggies. Once you have already done the soak method of the beans, you can then cook them. Follow the cooking directions on the back of the bag.

Prepare the quinoa. Add the quinoa, vegetable broth and all the spices, including the bay leaves, into a pot. Bring to a boil. Once boiling, cover and turn heat to low and cook for 20-25 minutes or until almost all of the water has evaporated, stirring a few times during the cooking process. Once the water is almost gone, turn the heat off, return the lid and leave covered for 5 minutes. Remove the lid and fluff with a fork.

While the quinoa is cooking, prepare the vegetables. Pour a few tablespoons of broth in a large pan and turn the heat to medium low. Add the bell pepper and onion into a large pan. Add some salt and pepper. Once they are almost tender, after 5-10 minutes, add the garlic and cook until all veggies are tender stirring often so the garlic doesn’t burn. Add more broth if necessary. Turn the heat off. Combine the veggies and quinoa. Serve by plating with the quinoa mixture and adding the cooked beans on top. Season with extra salt or cajun spice if desired.