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.

Nutriscore Rating: 82/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

Rinse the quinoa thoroughly under cold water using a fine-mesh sieve to remove its natural bitter coating.

Step 2

In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil over medium-high heat.

Step 3

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.

Step 4

While the quinoa is cooking, heat the olive oil in a large skillet over medium heat.

Step 5

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.

Step 6

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 7

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.

Step 8

Transfer the cooked quinoa to the skillet with the vegetable and bean mixture. Stir until everything is well combined and evenly heated.

Step 9

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.

Step 10

Serve warm in bowls with lime wedges on the side. Enjoy!

Nutrition Facts

Serving size	1429.7 grams (1429.7g)

Amount per serving	% Daily Value*
Calories	1369

Total Fat 34.80g	45%
Saturated Fat 3.20g	16%
Polyunsaturated Fat 2.80g
Cholesterol 0mg	0%
Sodium 4813mg	209%
Total Carbohydrate 212.20g	77%
Dietary Fiber 36.70g	131%
Total Sugars 21.40g
Protein 59.30g	119%

Vitamin D 0IU	0%
Calcium 384mg	30%
Iron 17mg	92%
Potassium 1642mg	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.

Source of Calories

Fat: 22.4%

Protein: 17.0%

Carbs: 60.7%