Quinoa with Peppers and Beans

 

1

cup uncooked quinoa

2

cups organic or reduced sodium vegetable broth

1

tablespoon extra-virgin olive oil

3

cloves garlic, finely chopped

1

tablespoon finely chopped gingerroot

3/4

teaspoon whole cumin seeds

2

medium red bell peppers, diced

1

large onion, chopped

1

(15 oz) can Progresso® black beans, rinsed and drained

1/2

cup organic or reduced sodium vegetable broth

1/4

cup chopped fresh cilantro

• 1 Place quinoa in a fine-mesh strainer and rinse under cold running water until water runs clear.
• 2 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.
• 3 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.
• 4 Fluff quinoa with fork and stir in cilantro. Place in serving bowl and top with pepper mixture.