Quinoa With Peppers And Beans Anne Egan and Regina Ragone, M.S., R.D. reviews online

Quinoa With Peppers And Beans

Anne Egan and Regina Ragone, M.S., R.D.

Chewy quinoa is accented with red bell pepper, black beans and cilantro in this easy side dish.


Edition Details


Anne Egan and Regina Ragone, M.S., R.D.

Cooking method

Place the quinoa in a fine-mesh strainer and rinse under cold running water until the water runs clear.
Bring 2 cups of the broth to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until tender.
Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the garlic, ginger, and cumin seeds and cook, stirring, for 2 minutes, or until fragrant. Add the bell peppers and onion and cook, stirring, for 8 minutes, or until tender. Stir in the beans and the remaining 1/2 cup broth and cook for 2 minutes.
Fluff the quinoa with a fork and stir in the cilantro. Place in a serving bowl and top with the pepper mixture.

Number of persons





10.3 g




14.2 g


0 mg


691 mg

Ingredients Quinoa With Peppers And Beans

2 tablespoons extra virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
1/4 cup chopped fresh cilantro
2 1/2 cups vegetable broth
1 (14.5 ounce) can black beans
1 tablespoon minced peeled fresh ginger
2 medium red bell peppers, seeded and diced
1 cup quinoa
3/4 teaspoon whole cumin seeds


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