Recipe information
Total Time
40 minutes
Yield
Makes 4 to 6 servings
Ingredients
1 tablespoon vegetable oil
2 cups chopped white onions
1 cup chopped red bell pepper
1 cup quinoa,* rinsed, drained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
11/2 cups water
1 15-ounce can black beans, rinsed, drained
1/2 cup chopped fresh cilantro, divided
Crumbled Cotija cheese or feta cheese (optional)
- A grain with a delicate flavor and a texture similar to that of couscous; available at natural foods stores
Preparation
Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; sauté until beginning to soften, about 5 minutes. Stir in next 4 ingredients. Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes. Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes. Transfer to bowl; sprinkle with 1/4 cup cilantro and cheese, if desired.
Nutrition Per Serving
Analysis is based on using 1 ounce crumbled Cotija cheese per serving.
Nutritional analysis per serving: Calories (kcal) 391.35; %Calorie from Fat 30.3; Fat (g) 13.16; Saturated Fat (g) 5.07; Cholesterol (mg) 25.23; Carbohydrates (g) 53.04; Dietary Fiber (g) 10.24; Total Sugars (g) 5.56; Net Carbs (g) 42.79; Protein (g) 16.2
#### Nutritional analysis provided by Bon Appétit
