Quinoa with Peppers and Beans
I have to share a recipe with you that is just AMAZING!!! Quinoa with Peppers and Beans from Runner’s World. I found the recipe after reading an article about foods runners should eat.
Quinoa, known to the Incas as the “mother of all grains” is a great alternative to pasta. It offers more protein than pasta, and it’s an unusually complete protein source, which is great for vegetarians. And because it is gluten-free, it’s much easier to digest.
I am going to give the recipe as it is on the Runners’ World website, but I made a couple alterations. I forgot the ginger so I added a little allspice (I don’t know why). I didn’t have cumin seeds so I used ground cumin instead. I like my food with a little kick, so I added a pinch of red pepper flakes. Try it either way, I am sure you’ll like it!
- 1 cup quinoa
- 2 1/2 cups vegetable broth
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 tablespoon finely chopped peeled fresh ginger
- 3/4 teaspoon whole cumin seeds
- 2 medium red bell peppers, cut into thin strips
- 1 large onion, cut into thin wedges
- 1 can (14-19 ounces) black beans, rinsed and drained
- 1/4 cup chopped fresh cilantro
- Place the quinoa in a fine-mesh strainer and rinse under cold running water until the water runs clear.
- Bring 2 cups of the broth to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until tender. Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the garlic, ginger, and cumin seeds and cook, stirring, for 2 minutes, or until fragrant. Add the bell peppers and onion and cook, stirring, for 8 minutes, or until tender. Stir in the beans and the remaining 1/2 cup broth and cook for 2 minutes.
- Fluff the quinoa with a fork and stir in the cilantro. Place in a serving bowl and top with the pepper mixture.