Thursday Nugget

Healthy Recipe of the Week

It’s Bean Great!

Black Bean and Quinoa with Roasted Peppers


  • 2 Red or Yellow Bell Peppers
  • 1 Poblano or Green Bell Pepper
  • 3 tablespoons Extra-Virgin Olive Oil
  • 1 tablespoon Lemon Juice
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Dried Oregano
  • 1 Scallion (minced)
  • 1 cup Cooked Quinoa
  • 1 15-ounce can No-Salt Added Black Beans (drained and rinsed)


Cut the peppers in half length-wise. Place them skin side upon a lined baking sheet. Broil until blistered and charred in places (about 10 – 12 minutes). When cool enough to handle, peel off the skin and dice the peppers. In a large bowl, whisk together the olive oil, lemon juice, salt, and oregano. Mix the bell peppers and all the remaining ingredients. Serves 4.





Sherwood, K. (2017). Nutrition Action Health Letter, October issue. Center for Science in the Public Interest (CSPI).

About rrluthi

Certified fitness expert with a passion for educating and empowering people of all ages (young "kiddos" to the active aging "baby boomers") about the benefits of adopting and maintaining an active, healthy lifestyle, preventing injury, and feeling good. Proven strengths applying cutting-edge fitness/wellness concepts and research through roles as a health coach, fitness trainer, group exercise instructor, and rehabilitation aide—in addition to promoting these concepts in a more systematic way through blogging and social media, community outreach, and corporate wellness program facilitation.
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