Spicy Quinoa, Bean, and Pepper Salad recipe
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Ingredients
- 1 teaspoon chile oil 1 onion, chopped 3 cloves garlic, chopped 1 large red bell pepper, chopped ¾ cup red quinoa 1 ½ cups vegetable broth ½ teaspoon chipotle pepper powder, or more to taste ¼ teaspoon cayenne pepper 1 (15 ounce) can black beans, rinsed and drained 1 cup frozen corn kernels
Nutrition Info
- 308.5 caloriescarbohydrate: 57 gcholesterol: : -fat: 3.9 gfiber: 12.8 gprotein: 13.7 gsaturatedFat: 0.5 gservingSize: -sodium: 587.7 mgsugar: 6.6 gtransFat: : -unsaturatedFat: : -
Directions Spicy Quinoa, Bean, and Pepper Salad
Directions
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Heat oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 5 to 7 minutes, add chopped red pepper and continue to cook and stir until slightly tender, 1 to 2 minutes.
Stir quinoa with the onion mixture. Pour vegetable broth into the saucepan, season with chipotle pepper powder and cayenne pepper. Bring the broth to a boil. Cover the saucepan, reduce heat to low, and simmer until the quinoa is tender, about 20 minutes.
Stir black beans and corn into the quinoa mixture, simmer until the beans and corn are heated through, about 5 minutes more.