Quinoa With Peppers And Beans Recipes

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SPICY QUINOA, BEAN, AND PEPPER SALAD



Spicy Quinoa, Bean, and Pepper Salad image

Incredibly tasty dish that even non-quinoa lovers will love! Add other veggies and peppers to taste. This can be served either hot or cold.

Provided by J&J

Categories     Salad     Grains     Quinoa Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 10

1 teaspoon chile oil
1 onion, chopped
3 cloves garlic, chopped
1 large red bell pepper, chopped
¾ cup red quinoa
1 ½ cups vegetable broth
½ teaspoon chipotle pepper powder, or more to taste
¼ teaspoon cayenne pepper
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn kernels

Steps:

  • Heat oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 5 to 7 minutes; add chopped red pepper and continue to cook and stir until slightly tender, 1 to 2 minutes.
  • Stir quinoa with the onion mixture. Pour vegetable broth into the saucepan; season with chipotle pepper powder and cayenne pepper. Bring the broth to a boil. Cover the saucepan, reduce heat to low, and simmer until the quinoa is tender, about 20 minutes.
  • Stir black beans and corn into the quinoa mixture; simmer until the beans and corn are heated through, about 5 minutes more.

Nutrition Facts : Calories 308.5 calories, Carbohydrate 57 g, Fat 3.9 g, Fiber 12.8 g, Protein 13.7 g, SaturatedFat 0.5 g, Sodium 587.7 mg, Sugar 6.6 g

BLACK BEANS WITH BELL PEPPERS & RICE



Black Beans with Bell Peppers & Rice image

My meat and potatoes husband goes for this cheesy, hearty black beans and rice recipe, and the kids gobble it up. For extra kick, add a splash of hot sauce. -Stephanie Lambert, Moseley, Virgina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 tablespoon olive oil
1 each medium sweet yellow, orange and red pepper, chopped
1 large onion, chopped
2 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 package (8.8 ounces) ready-to-serve brown rice
1-1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1-1/2 cups shredded Mexican cheese blend, divided
3 tablespoons minced fresh cilantro

Steps:

  • In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through., Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.

Nutrition Facts : Calories 347 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 477mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 8g fiber), Protein 15g protein. Diabetic Exchanges

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 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

QUINOA WITH PEPPERS AND BEANS



Quinoa With Peppers and Beans image

In my quest to try and eat healthier, I've discovered quinoa. This is an easy dish from Prevention Healthy Cooking. The red bell pepper, black beans, and cilantro adds color to the quinoa.

Provided by mailbelle

Categories     Grains

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup uncooked quinoa
2 cups reduced-sodium vegetable broth
1 tablespoon extra virgin olive oil
3 garlic cloves, finely chopped
1 tablespoon finely chopped gingerroot
3/4 teaspoon whole cumin seed
2 medium red bell peppers, diced
1 large onion, chopped
1 (15 ounce) can black beans, rinsed and drained
1/2 cup 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 327.6, Fat 6.6, SaturatedFat 0.9, Sodium 13.8, Carbohydrate 56.1, Fiber 11.1, Sugar 4.2, Protein 13.6

QUINOA WITH BEANS AND PEPPERS



Quinoa with Beans and Peppers image

Settle in tonight with our delicious Quinoa with Beans and Peppers recipe. Quinoa with Beans and Peppers has a touch of savory, spicy and tangy flavors.

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 5 servings, 1 cup each

Number Of Ingredients 8

1/2 cup KRAFT Zesty Lime Vinaigrette Dressing, divided
1 cup chopped onions
2 poblano chiles, seeded, chopped
2 cups cooked quinoa
1 can (15.0 oz.) no-salt-added black beans, rinsed
1 can (14.5 oz.) no-salt-added diced tomatoes, drained
1 cup frozen corn
1/2 cup crumbled feta cheese

Steps:

  • Heat 1 Tbsp. dressing in medium skillet on medium heat. Add onions and chiles; cook 5 min. or until onions are crisp-tender, stirring frequently.
  • Add all remaining ingredients, including remaining dressing; stir. Cook 5 min. or until heated through, stirring frequently.

Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 15 g

BLACK BEAN & CORN QUINOA



Black Bean & Corn Quinoa image

Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter's college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. -Lindsay McSweeney, Winchester, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons canola oil
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
1 celery rib, finely chopped
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups vegetable stock
1 cup frozen corn
1 cup quinoa, rinsed
1 can (15 ounces) black beans, rinsed and drained
1/3 cup plus 2 tablespoons minced fresh cilantro, divided

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender., Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.

Nutrition Facts : Calories 375 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 668mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 10g fiber), Protein 13g protein.

PESTO QUINOA WITH WHITE BEANS RECIPE BY TASTY



Pesto Quinoa With White Beans Recipe by Tasty image

Here's what you need: fresh basil, fresh arugula, olive oil, walnuts, lemon juice, salt, garlic, pepper, water, medium zucchini, white bean, sun-dried tomato, pine nuts, quinoa

Provided by Rachel Gaewski

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 cups fresh basil, packed
2 cups fresh arugula, packed
⅓ cup olive oil, plus 1 tablespoon, divided
⅓ cup walnuts
1 tablespoon lemon juice
¾ teaspoon salt, plus more to taste
2 cloves garlic, quartered
¼ teaspoon pepper, plus more to taste
2 tablespoons water
1 medium zucchini, sliced
15 oz white bean, 1 can, drained and rinsed
¾ cup sun-dried tomato
¼ cup pine nuts
3 ½ cups quinoa, cooked

Steps:

  • In a food processor, combine the basil, arugula, ⅓ cup (80 ml) olive oil, the walnuts, lemon juice, ¾ teaspoon salt, the garlic, ¼ teaspoon pepper, and the water, and pulse until smooth. Set aside.
  • Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the zucchini and cook for 3-4 minutes, until slightly tender. Season with salt and pepper and cook for another 2 minutes, until lightly browned.
  • Add the white beans and sun-dried tomatoes and cook for 3-4 more minutes, until the beans begin to crisp. Add the pine nuts and cook for 2-3 more minutes, until toasted.
  • Transfer the zucchini mixture to a medium bowl with the quinoa. Add the pesto and stir until well-combined.
  • Distribute the quinoa between 4 airtight containers and refrigerate for up to 5 days.
  • Nutrition Calories: 1407 Fat: 109 grams Carbs: 135 grams Fiber: 23 grams Sugars: 18 grams Protein: 39 grams
  • Enjoy!

Nutrition Facts : Calories 975 calories, Carbohydrate 128 grams, Fat 65 grams, Fiber 21 grams, Protein 35 grams, Sugar 14 grams

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