Cucumber Bell Pepper Quinoa Recipes

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CUCUMBER AND RED BELL PEPPER RAITA



Cucumber and Red Bell Pepper Raita image

Provided by Sandra Lee

Categories     side-dish

Time 1h5m

Yield 2 cups

Number Of Ingredients 5

1 English hot-house cucumber, peeled and diced
1/2 red bell pepper, finely diced
6 ounces plain yogurt
2 tablespoons fresh mint leaves, finely chopped
Salt and pepper

Steps:

  • Put all ingredients in a bowl and stir to combine. Season with salt and pepper, to taste. Chill, covered, for at least 1 hour.
  • Cook's Note: Raitas are yogurt salads that are designed to counter-balance the spiciness of Indian foods.

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

Categories     Side Dish

Time 50m

Yield 4

Number Of Ingredients 11

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

PANTRY CURRIED QUINOA WITH GARBANZO BEANS AND ROASTED PEPPERS



Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers image

This salad is easy to put together if you have a well-stocked pantry. Eat as a side dish with dinner and the leftovers make a great lunch!

Provided by blancdeblanc

Categories     Salad     Grains     Quinoa Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 15

½ cup raisins
1 cup warm water
1 tablespoon olive oil
1 small red onion, diced
1 clove garlic, minced
1 ½ teaspoons curry powder
½ teaspoon ground cumin
½ teaspoon dried cilantro
¼ teaspoon ground ginger
2 cups vegetable broth
1 (15 ounce) can garbanzo beans, drained
1 cup quinoa
½ cup diced roasted red peppers
¼ cup toasted almonds
salt to taste

Steps:

  • Soak raisins in 1 cup warm water in a bowl while you complete remaining steps.
  • Heat olive oil in large saucepan over medium heat. Cook and stir onion and garlic until onion has softened and turned translucent, about 5 minutes. Stir in curry powder, cumin, cilantro, and ginger and cook until fragrant, about 30 seconds.
  • Stir in vegetable broth, garbanzo beans, and quinoa. Bring to a boil, then reduce heat to medium-low heat, cover, and simmer until quinoa is tender, about 20 minutes.
  • Drain raisins. Lightly toss quinoa mixture with raisins, roasted red peppers, and toasted almonds. Season with salt.

Nutrition Facts : Calories 414.8 calories, Carbohydrate 67.1 g, Fat 11.8 g, Fiber 9.7 g, Protein 12.9 g, SaturatedFat 1 g, Sodium 842.2 mg, Sugar 15.7 g

QUINOA AND PEPPER PILAF



Quinoa and Pepper Pilaf image

Protein-packed quinoa is toasted, then cooked until tender with sweet peppers and garlic for a hearty side dish. You can serve this wholesome grain dish hot, at room temperature or even chilled--perfect for any season!

Provided by Swanson®

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 50m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
1 shallot, minced
2 cloves garlic, minced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 cup uncooked quinoa, rinsed
2 cups Swanson® Certified Organic Vegetable Broth or Swanson® Vegetable Broth
2 tablespoons chopped fresh parsley

Steps:

  • Heat the oil in a 2-quart saucepan over medium-high heat. Add the shallot and garlic and cook for 2 minutes, stirring occasionally. Add the peppers and quinoa and cook for 2 minutes, stirring occasionally.
  • Stir in the broth and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the quinoa is tender and the liquid is absorbed. Stir in the parsley. Season, if desired.

Nutrition Facts : Calories 222.9 calories, Carbohydrate 35.2 g, Fat 6.1 g, Fiber 4 g, Protein 7.1 g, SaturatedFat 0.8 g, Sodium 271.8 mg, Sugar 2.4 g

GREEK QUINOA



Greek Quinoa image

Chopped Kalamata olives, cucumber and feta cheese add the taste of the Greek islands to quinoa for this delicious vegetarian side dish.

Provided by Sarah Caron

Categories     Lunch

Time 1h

Yield 4

Number Of Ingredients 11

1 cup uncooked quinoa, rinsed, well drained
2 cups water
1 cucumber, peeled, very thinly sliced
1/2 red bell pepper, thinly sliced
1/2 cup thinly sliced red onion
1/2 cup crumbled feta cheese (2 oz)
1/4 cup chopped pitted kalamata olives
Juice of 1 lemon
1/4 cup extra-virgin olive oil
2 cloves garlic, finely chopped
Salt and pepper to taste

Steps:

  • In 2-quart saucepan, heat quinoa and water to boiling; reduce heat. Cover; simmer 15 to 20 minutes or until all water is absorbed.
  • In large bowl, toss cooked quinoa, cucumber, bell pepper, onion, cheese and olives.
  • In small bowl, mix dressing ingredients with whisk. Pour over salad and toss well. Cover; refrigerate at least 30 minutes before serving.

Nutrition Facts : ServingSize 1 Serving

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