Quinoa With Peppers and Beans |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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In my quest to try and eat healthier, I've discovered quinoa. This is an easy dish from Prevention Healthy Cooking. The red bell pepper, black beans, and cilantro adds color to the quinoa. Ingredients:
1 cup uncooked quinoa |
2 cups reduced-sodium vegetable broth |
1 tablespoon extra virgin olive oil |
3 garlic cloves, finely chopped |
1 tablespoon finely chopped gingerroot |
3/4 teaspoon whole cumin seed |
2 medium red bell peppers, diced |
1 large onion, chopped |
1 (15 ounce) can black beans, rinsed and drained |
1/2 cup reduced-sodium vegetable broth |
1/4 cup chopped fresh cilantro |
Directions:
1. Place quinoa in a fine-mesh strainer and rinse under cold running water until water runs clear.
2. In medium saucepan, heat the 2 cups broth to boiling. Stir in quinoa; return to a boil. Reduce heat; cover and simmer 20 minutes or until quinoa is tender.
3. Meanwhile, in large nonstick skillet, heat oil over medium heat. Add garlic, gingerroot and cumin seeds. Cook and stir 2 minutes or until fragrant.
4. Add bell peppers and onion; cook and stir 8 minutes or until vegetables are tender.
5. Stir in beans and remaining 1/2 cup broth; cook 2 minutes longer.
6. Fluff quinoa with fork and stir in cilantro. Place in serving bowl and top with pepper mixture.
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