Quinoa and Beans

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings


  • 1 1/2 cups quinoa uncooked
  • 3 cups low sodium vegetable broth
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons olive oil
  • 1 large red bell pepper cored, deseeded, and sliced
  • 1 large green bell pepper cored, deseeded, and sliced
  • 1 large onion coarsely chopped
  • 4 cloves garlic pressed
  • 3/4 cup cilantro stems and leaves, chopped
  • 2 14-oz. cans black-eyed peas rinsed and drained
  • Salt and pepper


  • DO AHEAD TIP: Make quinoa for tomorrow night’s meal.
  • In a large saucepan, cook the quinoa in the vegetable broth seasoned with cumin and cayenne pepper; bring to a boil, lower heat and simmer, cover and cook 10 minutes.
  • Meanwhile, in a skillet, heat oil over medium heat. Add red and green bell peppers, onion, and garlic. Cook, stirring often for 5 minutes or till veggies are soft.
  • Add sautéed veggie mixture to cooked quinoa. Stir in black-eyed peas and cilantro. Season with salt and pepper. Simmer for about 5 minutes till heated through.


Per Serving: 720 Calories; 11g Fat; 44g Protein; 116g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 299mg Sodium.
Exchanges: 7 1/2 Grain (Starch); 3 Lean Meat; 1 Vegetable; 2 Fat.
SERVING SUGGESTION: Serve with some coleslaw and cornbread.
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