You’ll know your quinoa is fully cooked when the germ starts to separate from the seed. (It looks like a white string or “tail.”) Not keen to turn the oven on in step 1? Substitute 2 cups chopped raw tomatoes, a chopped avocado, and a thinly sliced scallion for the zucchini and peppers. 

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Serves: 6
Time: 20 minutes


  • 1 lb. small zucchini, halved lengthwise
  • 1 Tbs. + 2 Tbs. extra-virgin olive oil
  • 1 red bell pepper, halved lengthwise
  • 1 yellow bell pepper, halved lengthwise
  • 1 Tbs. red wine vinegar
  • 2 cups cooked quinoa
  • 1 15 oz. can no-salt-added black beans, drained and rinsed
  • ¾ tsp. kosher salt


  1. Brush the cut side of the zucchini with 1 Tbs. oil. On a rimmed foil-lined baking pan, broil the peppers skin side up and the zucchini cut side up. Remove the zucchini when it’s lightly browned, 5-8 minutes. Let cool, then chop. Remove the peppers when the skin is charred, 8-10 minutes. Let cool, then remove the skin and dice.
  2. In a large bowl, whisk together the remaining 2 Tbs. oil and the vinegar. Toss the quinoa and black beans in the dressing. Add the peppers, zucchini, and salt, and toss everything together to combine. 

Nutrition Information

Per serving (1¼ cups):

  • Calories: 220
  • Total fat: 9 g
  • Sat fat: 1 g
  • Carbs: 28 g
  • Fiber: 6 g
  • Total sugar: 3 g
  • Added sugar: 0 g
  • Protein: 8 g
  • Sodium: 260 mg
Spring & Summer Vegetables cover


Spring & Summer Vegetables

Eat more vegetables! Giving advice is easy. Figuring out what to do is another thing entirely. In this installment of The Healthy Cook’s Kitchen series, chef Kate Sherwood works her veggie magic in dishes like Rainbow Carrot Salad, Roasted Ratatouille, and Zucchini “Butter.”

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