Black Beans & Quinoa with Roasted Peppers are quick, easy, eat-with-a-spoon good, and designed to fill you up.

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

Time: 25 minutes
Serves: 4

Ingredients

  • 2 red or yellow bell peppers
  • 1 poblano or green bell pepper
  • 3 Tbs. extra-virgin olive oil
  • 1 Tbs. lemon juice
  • ½ tsp. kosher salt
  • ¼ tsp. dried oregano
  • 1 scallion, minced
  • 1 cup cooked quinoa
  • 1 15 oz. can no-salt-added black beans, drained and rinsed

Instructions

  1. Cut the peppers in half lengthwise. Place them skin side up on a lined baking sheet. Broil until blistered and charred in places, 10-12 minutes. When cool enough to handle, peel off the skin and dice the peppers.
  2. In a large bowl, whisk together the oil, lemon juice, salt, and oregano. Mix in the peppers and all the remaining ingredients.

Nutrition Information

Per serving (1 cup):

  • Calories: 270
  • Total fat: 12 g
  • Sat fat: 1.5 g
  • Carbs: 31 g
  • Fiber: 8 g
  • Protein: 9 g
  • Sodium: 260 mg

Photo: Kate Sherwood/CSPI.

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