Quinoa And Black Bean Recipe

I love exploring bold flavors and textures with my Vegetarian Stuffed Peppers recipe. I combine tender quinoa, savory black beans, fresh cherry tomatoes, and crisp spinach in a colorful medley within vibrant bell peppers. The aroma of garlic and cumin infuses every bite with pure, irresistible delight that is unforgettable.

I’ve been experimenting in the kitchen lately and I came across this amazing take on vegetarian stuffed peppers that I just had to share. I started by cooking 1 cup of quinoa in 2 cups of vegetable broth until it was perfectly fluffy.

While it was simmering, I heated a tablespoon of olive oil in a pan and tossed in a diced onion and three minced garlic cloves, letting them sizzle until they smelled great. I then mixed in a can of black beans, a cup of halved cherry tomatoes, and two cups of roughly chopped baby spinach for that burst of color and flavor.

A splash of lime juice, a pinch of cumin and chili powder, and of course a few salt and pepper shakes brought everything together just right. Stuffed into four halved bell peppers, this dish is a blast of healthy and yummy flavors you simply need to try.

Why I Like this Recipe

I like this recipe because its super healthy and packed with goodness like quinoa, black beans, and fresh veggies that make me feel good after eating. I also really enjoy how easy it is to make— the instructions are simple and even when I’m short on time, I can whip up a batch pretty fast. Another thing is the way the lime juice and spices mix with the veggies gives it a zesty kick that always surprises me in a good way. Lastly, im fond of the fact that its a balanced meal, with protein and fiber all in one, so i know im doing something right for my body while still enjoying every bite.

Ingredients

• Quinoa is a protein-packed grain that provides fiber and a nutty flavor.
• Black beans supply protein and fiber; they add a smooth texture and earthy taste.
• Cherry tomatoes provide tangy sweetness and a burst of juicy freshness.
• Onion adds aromatics and slight sweetness, building the base for our flavors.
• Baby spinach is loaded with vitamins and gives a nice, mild flavor with bright colors.
• Bell peppers are crunchy with lots of vitamin C, lending a fresh, zesty note.
• Garlic packs a punch; it intensifies overall taste and makes the dish robust.
• Vegetable broth acts as the base, infusing all ingredients with warmth.

Ingredient Quantities

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 2 cups baby spinach, roughly chopped
• 1/2 cup corn kernels (frozen or fresh)
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper, to taste
• Juice of 1 lime
• 4 large bell peppers, halved and deseeded
• 1/4 cup chopped fresh cilantro (optional)

How to Make this

1. Preheat your oven to 375°F. Arrange the 4 large bell pepper halves (deseeded) cut side up on a baking sheet.

2. Rinse 1 cup of quinoa and combine it in a saucepan with 2 cups of vegetable broth (or water). Bring it to a boil then reduce heat, cover and let simmer for about 15 minutes until it’s fluffy.

3. While the quinoa is cooking, heat 1 tbsp of olive oil in a large skillet over medium heat. Add 1 medium diced onion and 3 minced garlic cloves and sauté for roughly 3-4 minutes until they start getting soft.

4. Stir in the drained and rinsed (15 oz) can of black beans, 1 cup of halved cherry tomatoes, and 1/2 cup of corn kernels into the skillet. Cook them together for about 2 minutes.

5. Mix in 2 cups of roughly chopped baby spinach, 1 tsp ground cumin and 1/2 tsp chili powder. Let the spinach wilt a bit, then season with salt and pepper to your taste.

6. When the quinoa is done, add it to the skillet with the veggies and beans, stirring it in until everything is well combined.

7. Squeeze the juice of 1 lime over the mixture and stir in 1/4 cup of chopped fresh cilantro if you’re using it.

8. Spoon the mixture evenly into each of the bell pepper halves, packing it in gently.

9. Place the stuffed peppers in the oven and bake them for about 20 minutes, or until the peppers are tender and the filling is heated through.

10. Remove the peppers from the oven, let them cool slightly, then serve and enjoy your healthy, veggie packed meal.

Equipment Needed

1. Oven
2. Baking sheet
3. Saucepan
4. Large skillet
5. Colander for rinsing quinoa and beans
6. Cutting board
7. Chef’s knife
8. Measuring cups and spoons
9. Stirring spoon (or spatula)
10. Citrus juicer (or a fork for squeezing lime)

FAQ

Quinoa And Black Bean Recipe Substitutions and Variations

• Quinoa: If you dont have quinoa, you can use brown rice or couscous, but just check the cooking time cuz they differ.
• Vegetable broth: In a pinch, you can use water combined with a veggie bouillon cube or even chicken broth if you’re not keeping it vegetarian.
• Olive oil: Avocado oil or any light vegetable oil works just as fine when you dont have olive oil.
• Black beans: You can swap these with kidney beans or pinto beans, though the flavor might be a bit different.
• Cilantro: If you arent a fan of cilantro or cant find any, parsley or basil makes a decent substitute.

Pro Tips

1) Make sure your quinoa is well rinsed before cooking it with the broth cause any leftover saponins can make it taste bitter.
2) I found that toasting the cumin and chili powder in the olive oil for a minute before adding the veggies really amps up the flavor so try that next time.
3) Dont over pack the peppers with the filling because if you do the mixture might spill out in the oven which can make a mess and also alter the texture.
4) If you have some extra cilantro or even a squeeze of extra lime after baking, add that on top just before serving it for a nice fresh kick.