quinoa dinner recipes
This colorful dish is packed with protein and fiber from quinoa and black beans. Stuffed bell peppers bring a healthy twist to your dinner table, making it a vibrant and nutritious meal.
Equipment
- 1 Baking dish
- 1 Medium saucepan
- 1 Large skillet
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Aluminum foil
Ingredients
- 4 medium bell peppers any color
- 1 cup quinoa uncooked
- 2 cups vegetable broth or water
- 1 can (15 oz) black beans rinsed and drained
- 1 cup corn frozen or canned
- 1 cup diced tomatoes canned or fresh
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste salt
- to taste pepper
- 1 cup shredded cheese optional, for topping
- chopped fresh cilantro for garnish, optional
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish, standing upright.
- In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- While the quinoa is cooking, heat a large skillet over medium heat. Add the black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Stir and cook for about 5 minutes until heated through.
- Once the quinoa is ready, fluff it with a fork and add it to the skillet with the black bean mixture. Stir to combine all ingredients thoroughly.
- Stuff each bell pepper with the quinoa and black bean mixture, pressing down gently to pack it in. If desired, top each stuffed pepper with shredded cheese.
- Cover the baking dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
- Remove from the oven and let them cool slightly. Garnish with chopped cilantro if desired before serving.
Notes
You can customize this recipe by adding different vegetables or spices according to your taste. This dish is a great vegetarian option and can also be served with a side salad for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.