One Pan Mexican Quinoa

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 6

INGREDIENTS
1 tablespoon olive oil
4 cloves garlic, minced
6 green Bellafina peppers, chopped
1 small red chile pepper, chopped
1 cup uncooked quinoa
1 ¼ cup water or vegetable broth
1 can (15 ounce) black beans, drained and rinsed
1 cup diced tomatoes, with juice
1 cup frozen corn
½ teaspoon cumin
1 teaspoon dried mint
½ teaspoon black pepper
1 teaspoon salt
Juice of 1 lime
¼ cup chopped fresh cilantro

INSTRUCTIONS
Heat olive oil in a pano ver medium high heat. Add the garlic and peppers and saute for a minute.
Stir in the quinoa, water, beans, tomatoes, corn, cumin, dried mint, black pepper and salt. Bring to a boil and then let it simmer.
Cover the pan and cook for 20 minutes over the lowest heat until there is no liquid in the pan.
Remove from heat, stir in chopped cilantro and lime juice. Taste and make adjustments if needed.
Serve hot or at room temperature.

Adapted from giverecipe.com