Mediterranean recipe

Red Bean Mediterranean Bake

Name: Red Bean Mediterranean Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup quinoa, rinsed; 2 cups water; 2 cups canned red kidney beans, drained and rinsed; 1 tablespoon olive oil; 1 medium onion, diced; 2 garlic cloves, minced; 1 bell pepper, diced; 1 cup canned crushed tomatoes; 1/2 cup vegetable broth; 1/2 cup Kalamata olives, pitted and halved; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1/2 teaspoon cumin; 1/4 teaspoon chili flakes (optional); 1/2 cup feta cheese, crumbled; Salt and pepper to taste; 1 tablespoon lemon juice; Fresh parsley, chopped, for garnish

Vegetarian one-pan bake inspired by Mediterranean flavors. Creamy red beans, bright tomato, olives, feta, and herbs meld with quinoa for a wholesome, crowd-pleasing dish. A cozy, pantry-friendly weeknight main with a satisfying texture and a hint of briny depth.

Total time

55 min

Prep

15 min

Cook

40 min

Serves

vegetarianone-panbakekid-friendlyfamily-friendly

Chef’s Pro Tips

For extra protein, stir in 1/2 cup cooked chickpeas.
Finish with a squeeze of lemon just before serving for brightness.

Serving Suggestions

Pair with a cucumber-teta salad and warm pita; drizzle a little olive oil for shine.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.

Nutrition

Estimated, per serving

calories: 420kcal
protein: 16g
carbs: 58g
fat: 14g

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