You’ll know your quinoa is fully cooked when the germ starts to separate from the seed. (It looks like a white string or “tail.”) Not keen to turn the oven on in step 1? Substitute 2 cups chopped raw tomatoes, a chopped avocado, and a thinly sliced scallion for the zucchini and peppers.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Serves: 6
Time: 20 minutes
Ingredients
- 1 lb. small zucchini, halved lengthwise
- 1 Tbs. + 2 Tbs. extra-virgin olive oil
- 1 red bell pepper, halved lengthwise
- 1 yellow bell pepper, halved lengthwise
- 1 Tbs. red wine vinegar
- 2 cups cooked quinoa
- 1 15 oz. can no-salt-added black beans, drained and rinsed
- ¾ tsp. kosher salt
Instructions
- Brush the cut side of the zucchini with 1 Tbs. oil. On a rimmed foil-lined baking pan, broil the peppers skin side up and the zucchini cut side up. Remove the zucchini when it’s lightly browned, 5-8 minutes. Let cool, then chop. Remove the peppers when the skin is charred, 8-10 minutes. Let cool, then remove the skin and dice.
- In a large bowl, whisk together the remaining 2 Tbs. oil and the vinegar. Toss the quinoa and black beans in the dressing. Add the peppers, zucchini, and salt, and toss everything together to combine.
Nutrition Information
Per serving (1¼ cups):
- Calories: 220
- Total fat: 9 g
- Sat fat: 1 g
- Carbs: 28 g
- Fiber: 6 g
- Total sugar: 3 g
- Added sugar: 0 g
- Protein: 8 g
- Sodium: 260 mg
