By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
410 cal · 30 min
Quinoa with Peppers and Beans
Recipe GLPR40050d9c49f727
A vibrant, plant-based side dish combining fluffy quinoa with roasted red bell peppers, black beans, and aromatic spices. This gluten-free bowl is seasoned with garlic, fresh ginger, and cumin for a warm, satisfying meal that pairs well with any main course.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 cup quinoa
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 tablespoon finely chopped peeled fresh ginger
¾ teaspoon whole cumin seeds
2 red bell peppers, cut into thin strips
1 onion, cut into thin wedges
1 can (14-19 ounces) black beans, rinsed and drained
½ cup low sodium chicken broth
¼ cup chopped fresh cilantro
Directions
Cook the quinoa according to package directions. Once tender, fluff with a fork and set aside.
Heat the olive oil in a large nonstick skillet over medium heat.
Add the minced garlic, fresh ginger, and cumin seeds to the hot oil. Cook, stirring frequently, for about 2 minutes until the mixture becomes fragrant and the spices release their aromas.
Add the bell pepper strips and onion wedges to the skillet. Cook, stirring occasionally, for about 8 minutes until the vegetables are tender and lightly caramelized at the edges.
Stir in the rinsed black beans and chicken broth, then cook for an additional 2 minutes, allowing the flavors to meld.
Fold the fresh cilantro into the cooked quinoa, mixing gently to combine.
Transfer the cilantro-quinoa to a serving bowl and top with the warm pepper and bean mixture.
Comments
Every ingredient is available at any Charlotte chain, with quinoa now stocked everywhere from ALDI to Harris Teeter. Costs run around $2.50–$3.00 per serving, driven mainly by quinoa and fresh peppers; black beans from a can are cheap. The 30-minute claim is honest if you're starting cold, though rinsing quinoa and chopping fresh veg brings you closer to 35 minutes on a weeknight. It's a solid one-pan side or light main that reheats well and works for families, though ginger requires mincing and cilantro is garnish, so it's not entirely hands-off."
Sign in or create a free account to add your review.
