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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 380.1
  • Total Fat: 10.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 878.2 mg
  • Total Carbs: 64.6 g
  • Dietary Fiber: 10.3 g
  • Protein: 13.7 g

View full nutritional breakdown of Quinoa, black beans, and peppers calories by ingredient
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Quinoa, black beans, and peppers

Submitted by: LIVE2CLIMB

Introduction

I revised this from another recipe I found on Sparkpeople to my taste and what I had on hand. I will be using this as a lunch but it would also make a great side. Can be served hot or cold. I revised this from another recipe I found on Sparkpeople to my taste and what I had on hand. I will be using this as a lunch but it would also make a great side. Can be served hot or cold.
Number of Servings: 4

Ingredients

    2 cups vegetable broth
    1 cup quinoa
    2 tablespoons olive oil
    3 cloves garlic
    2 tsp grated ginger root
    3/4 tablespoon cumin powder
    2 red bell peppers
    1 medium onion
    1/4 cup fresh cilantro
    1 freshly squeezed lime
    1 tablespoon agave syrup or honey.

Directions

Rinse quinoa. Bring 2 cups of broth to boil. Add quinoa and simmer for 20 minutes.

Heat oil in pan. Add garlic, ginger and cumin. Cook for 1 minute. Add peppers and onions and cook, stirring occasionally until tender. Add black beans and cooked quinoa. Add cilantro. In separate small bowl stir together lime juice and honey or agave syrup. Stir mixture into dish.

Serve hot or cold.

Makes 4 lunch servings or 6-8 side dish servings.

Number of Servings: 4

Recipe submitted by SparkPeople user VALPINE.






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Member Ratings For This Recipe

  • Really loved this, but I had to make changes as I was missing black beans and peppers. (and the recipe doesn't say how much black beans to use!) So, I made everything else the same, but added sesame seeds and cranberries to it. Cut up a chicken breast in it to replace the missing black beans. - 3/5/10

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