Quinoa with Peppers and Beans
Bright, colorful, and packed with plant-based protein, this Quinoa with Peppers and Beans recipe is the perfect balance of wholesome nutrition and bold flavors. Fluffy quinoa cooked in savory vegetable broth is combined with a vibrant medley of sautéed red, yellow, and green bell peppers, hearty black beans, and aromatic spices like cumin and smoked paprika. The dish is easy to prepare in just 30 minutes, making it ideal for busy weeknights or meal prep. A garnish of fresh cilantro and a squeeze of lime adds a refreshing finish, elevating this healthy, gluten-free dish to a new level. Whether served as a main course or a flavorful side, this one-pot recipe is sure to become a household favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Vegetable broth
- 1 tablespoon Olive oil
- 1 medium (diced) Red bell pepper
- 1 medium (diced) Yellow bell pepper
- 1 medium (diced) Green bell pepper
- 1 medium (diced) Red onion
- 2 minced Garlic cloves
- 1 can (15 oz, drained and rinsed) Black beans
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons (chopped, optional for garnish) Fresh cilantro
- 1 cut into wedges (optional for serving) Lime
Instructions
Rinse the quinoa thoroughly under cold water using a fine-mesh sieve to remove its natural bitter coating.
In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil over medium-high heat.
Reduce the heat to low, cover the saucepan, and simmer for about 15 minutes or until the liquid is fully absorbed and the quinoa is tender. Remove from heat and fluff with a fork.
While the quinoa is cooking, heat the olive oil in a large skillet over medium heat.
Add the diced red, yellow, and green bell peppers along with the red onion to the skillet. Sauté for 5-7 minutes, stirring frequently, until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the black beans to the skillet, along with the ground cumin, smoked paprika, salt, and black pepper. Stir well to combine and cook for 3-4 minutes until warmed through.
Transfer the cooked quinoa to the skillet with the vegetable and bean mixture. Stir until everything is well combined and evenly heated.
Taste and adjust seasoning if needed. Add a splash of lime juice or a sprinkle of fresh cilantro for an extra burst of flavor, if desired.
Serve warm in bowls with lime wedges on the side. Enjoy!
Nutrition Facts
Calories |
1369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4813 mg | 209% | |
| Total Carbohydrate | 212.2 g | 77% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 21.4 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1642 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
