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Quinoa with Peppers and Beans
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Prep Time:
15 minutes
Total Time:
50 minutes
Vibrant quinoa bowl with red bell pepper, black beans, and fresh cilantro.
Ingredients:
  • 1 cup uncooked quinoa
  • 2 cups organic or reduced sodium vegetable broth
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 1 tablespoon finely chopped gingerroot
  • 3/4 teaspoon whole cumin seeds
  • 2 medium red bell peppers, diced
  • 1 large onion, chopped
  • 1 (15 oz) can black beans, rinsed and drained
  • 1/2 cup organic or reduced sodium vegetable broth
  • 1/4 cup chopped fresh cilantro
Instructions:
  • Rinse quinoa in a fine-mesh strainer under cold running water until water runs clear.
  • Heat 2 cups of broth in a medium saucepan until boiling. Add quinoa, bring back to a boil, then cover and simmer for 20 minutes until quinoa is tender.
  • In a large nonstick skillet over medium heat, heat oil. Add garlic, gingerroot, and cumin seeds; cook and stir for 2 minutes until fragrant. Mix in bell peppers and onion; cook and stir for 8 minutes until vegetables are tender. Add beans and remaining 1/2 cup broth; cook for an additional 2 minutes.
  • Fluff the cooked quinoa with a fork and mix in fresh cilantro. Transfer to a serving bowl and sprinkle with the flavorful pepper mixture.

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