QUINOA WITH PEPPERS AND BEANS

Quinoa with Peppers and Beans image

Add color to your grains! Quinoa is accented with red bell pepper, black beans and cilantro in this easy dish. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Time 50m

Yield 4

Number Of Ingredients 11

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

Steps:

Place quinoa in a fine-mesh strainer and rinse under cold running water until water runs clear.
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.
Meanwhile, in large nonstick skillet, heat oil over medium heat. Add garlic, gingerroot and cumin seeds. Cook and stir 2 minutes or until fragrant. Add bell peppers and onion; cook and stir 8 minutes or until vegetables are tender. Stir in beans and remaining 1/2 cup broth; cook 2 minutes longer.
Fluff quinoa with fork and stir in cilantro. Place in serving bowl and top with pepper mixture.

Nutrition Facts : Calories 370, Carbohydrate 63 g, Cholesterol 0 mg, Fat 1, Fiber 14 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 9 g, TransFat 0 g

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