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).