Most of us know that quinoa is a super-nutritious grain (that’s actually a seed, but it’s typically categorized as a grain) - full of protein and fiber. I’m often asked, “How can I make quinoa that my kids will eat?” This is the way. Quinoa is cooked with a combination of broth and salsa (yes, salsa!) and combined with black beans, stuffed into peppers and topped with shredded cheese. It’s a delicious meal that’s vegetarian, gluten-free and definitely family-friendly!
1 cup quinoa
1/2 cup salsa (use a watery salsa, like salsa verde)
1/2 cup water
1 cup broth (chicken or vegetable)
2 red bell peppers
1 15-oz can black beans, rinsed
1/2 cup shredded cheddar cheese
chopped cilantro (optional)
Heat oven to 400 degrees.
Stir together quinoa, salsa, water and broth in a small pot.
Bring to a boil, cover and reduce heat to low. Cook for about 15-20 minutes, until water has been absorbed.
While quinoa cooks, cut peppers in half, lengthwise and remove seeds.
Bake for about 15 minutes, until slightly charred.
When quinoa is done cooking, stir in black beans and season with salt and pepper if necessary.
Fill pepper halves with quinoa mixture (you’ll have some leftover) and top with shredded cheese.
Bake for another 5-10 minutes, until cheese is melted.
Garnish with chopped cilantro if desired.
Nutrition: (4 servings, 1 pepper each)
262 calories, 7 grams of fat, 38 grams carbohydrates, 7 grams fiber, 4 grams sugar, 14 grams protein
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