Black Quinoa with Red Bell Peppers and Green Cilantro


Did you know quinoa is a complete protein? Did you know it’s remarkably easy to make for lunch? Did you know 100% of our friends named Vandana recommend it without qualm? This is our first time making quinoa, and now that we’ve tried it, we suggest you make it as well. Let’s begin.

Black Quinoa and friends
Black Quinoa and Friends

Chop up 2 white onions and a red bell pepper, and saute in olive oil for a few minutes. Then stir in a cup of quinoa, 2 tsps chili powder, 1/2 tsp ground cumin, and salt. Add 1 1/2 cups of water and bring to a boil. Then cover, cut the heat to medium-low, and simmer until the quinoa is almost tender. About 15 minutes.

Hot Quinoa in a Pot
Hot Quinoa in a Pot

Add a can of black beans, some chopped cilantro, and cook with the lid off until the liquid is fully absorbed. Serve it up, and you can top it with more cilantro and cheese if you’d like.

Heck yes, Vandana! This is deep and rich and textured. Great lunches for a week.

Delicious, Rich, Textured Quinoa
Delicious, Rich, Textured Quinoa

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

5 thoughts on “Black Quinoa with Red Bell Peppers and Green Cilantro”

  1. I love the idea of quinoa. Vegetarian protein, yeah! But always though it tasted like birdseed hulls. Glad you found a way to enjoy it.

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