“This black bean and quinoa recipe is quick to make, has healthy carbs and protein to sustain energy levels and is full of satisfying flavor,” says Diane Weeks, RD, who gives healthy cooking demonstrations at RWJ Rahway Fitness & Wellness Center in Scotch Plains.
Ingredients:
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 cup cooked quinoa
1 15-ounce can no-salt added black beans, drained and rinsed
Directions:
Cut peppers in half lengthwise. Place them skin side up on a lined baking sheet. Broil until blistered and charred in places, 10–12 minutes. When cool enough to handle, peel off the skin and dice the peppers.
In a large bowl, whisk together the oil, lemon juice, salt and oregano. Mix in the peppers and all the remaining ingredients.