Serves 4
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.
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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.
