Quinoa With Peppers And Beans Recipes

Steps:

• Soak raisins in 1 cup warm water in a bowl while you complete remaining steps.
• Heat olive oil in large saucepan over medium heat. Cook and stir onion and garlic until onion has softened and turned translucent, about 5 minutes. Stir in curry powder, cumin, cilantro, and ginger and cook until fragrant, about 30 seconds.
• Stir in vegetable broth, garbanzo beans, and quinoa. Bring to a boil, then reduce heat to medium-low heat, cover, and simmer until quinoa is tender, about 20 minutes.
• Drain raisins. Lightly toss quinoa mixture with raisins, roasted red peppers, and toasted almonds. Season with salt.

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender., Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.

Steps:

• In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through., Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.

Steps:

• Heat the oil in a 2-quart saucepan over medium-high heat. Add the shallot and garlic and cook for 2 minutes, stirring occasionally. Add the peppers and quinoa and cook for 2 minutes, stirring occasionally.
• Stir in the broth and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the quinoa is tender and the liquid is absorbed. Stir in the parsley. Season, if desired.

Steps:

• Place quinoa in a fine-mesh strainer and rinse under cold running water until water runs clear.
• In medium saucepan, heat the 2 cups broth to boiling. Stir in quinoa; return to a boil. Reduce heat; cover and simmer 20 minutes or until quinoa is tender.
• Meanwhile, in large nonstick skillet, heat oil over medium heat. Add garlic, gingerroot and cumin seeds. Cook and stir 2 minutes or until fragrant. Add bell peppers and onion; cook and stir 8 minutes or until vegetables are tender. Stir in beans and remaining 1/2 cup broth; cook 2 minutes longer.
• Fluff quinoa with fork and stir in cilantro. Place in serving bowl and top with pepper mixture.

Steps:

• Combine water and salt in a large pot and bring to a boil over high heat. Meanwhile, rinse the quinoa. Add the quinoa and stir briefly. When it returns to a boil, reduce the heat to low and simmer gently until quinoa absorbs the liquid and grains are tender, about 10 to 15 minutes.
• When quinoa is ready, stir in remaining ingredients until well combined. Taste, adjust seasoning, as needed, and serve.

Steps:

• Add quinoa and onion to a large saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat. Boil 5 minutes, cover, turn off heat and let steam 15 minutes. Fluff with a fork.
• In the meantime, microwave pepper halves 2-3 minutes to soften slightly. (Prepared this way, the peppers should come out crisp-tender. If you want them crisper, you can omit this step.).
• Pour quinoa/onion mixture into a mixing bowl. Stir in black beans, tomato, green chiles and their juices, cilantro, 1/4 tsp salt, and 1/4 tsp pepper. If the mixture seems to dry, drizzle in a bit of olive oil (I didn't need any).
• Pour enchilada sauce into a 9×13″ baking dish. Divide filling among peppers. Nestle stuffed peppers into the enchilada sauce. Sprinkle with cheeses.
• Cover the pan with foil and bake at 375 degrees 25-30 minutes. Remove foil and cook about 5 minutes longer. Serve peppers drizzled with enchilada sauce.

Steps:

• In a saucepan over medium heat, sauté the onions in olive oil for 3 to 5 minutes, until onions are translucent.
• Add garlic and mushrooms; sauté about 5 minutes, until the mushrooms have released their moisture.
• Stir in the chili powder and salt.
• Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water; lower the heat and cover, and simmer for about 20 minutes, stirring once.
• Meanwhile, preheat the oven to 350º F.
• To prepare the peppers, boil a pot of water. Cut the tops off the pepper and remove the seeds and ribs.
• Boil the peppers for 5 minutes, and then drain them.
• When quinoa is finished simmering, combine the beans and maple syrup with the cooked quinoa mixture.
• Stuff each pepper with the filling, and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers, and bake for 15 minutes.
• Remove from oven; garnish with cilantro, and serve.