Ingredients

The following ingredients have 6 Servings
  • 1 cup dried quinoa
  • 1 3/4 cup water or vegetable broth
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon garlic powder
  • good pinch pink salt
  • 1 can (14 oz) corn, drained
  • 1 can (14 oz) black beans, drained and rinsed
  • 1 cup pico de gallo, plus more as needed
  • 6 medium bell peppers, use your favorite color/s
  • cilantro, to serve
  • avocado, to serve

Instruction

  • Preheat oven to 375 degrees F.
  • Quinoa: In a medium size pan, add water/broth, quinoa, chili powder, cumin and salt, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove from heat, let cool about 5 – 7 minutes. Add in corn, black beans and pico de gallo, mix to combine. Add extra pico de gallo as you like, I used about 1 1/2 cups. Taste for seasoning adding salt or other spices to your liking. If you have an instant pot, this Instant Pot Quinoa is foolproof!
  • Prep: Slice bell peppers in half and remove seeds.
  • Assemble: Place peppers on a baking sheet lined with parchment paper or a silpat. Fill each half with quinoa. Place sheet in oven on middle rack and bake for 20 minutes, or until peppers are just al dente and nearly soft.
  • Serve with sliced avocado and a sprinkle of chopped cilantro. Would be great with a drizzle of this Sriracha Cashew Cheese Sauce or Cilantro-Lime ‘Sour Cream’ over top too!
  • Serves 6 – 1 bell pepper per person