Black Bean And Cilantro Lime Quinoa Stuffed Peppers Food

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CILANTRO LIME QUINOA WITH BLACK BEANS



Cilantro Lime Quinoa with Black Beans image

A zesty Cilantro Lime Quinoa mixed with earthy nutritious black beans makes the perfect gluten free side dish for your Mexican food fiesta!

Provided by Krista

Categories     Side Dish

Time 20m

Number Of Ingredients 8

1 cup of quinoa
2 cups of water
1 teaspoon of lime zest
juice of 1 lime
3 tablespoons of fresh cilantro, roughly chopped
3 roasted garlic cloves, smashed or smeared {directions on how to roast garlic}
1 {15 oz.) can of low sodium black beans, drained & rinsed
salt & pepper

Steps:

  • Bring water and quinoa to a boil. Cover and reduce heat to low and simmer for 15 minutes or until all the water is gone.
  • Remove from heat and let stand for 5 minutes.
  • Fluff quinoa with a fork.
  • Next add lime zest, lime juice, smashed garlic cloves, and low sodium black beans.
  • Toss together.
  • Next add chopped fresh cilantro and salt and pepper to taste.
  • Toss to combine everything and serve.
  • This would be perfect with the Grilled Fajitas Skirt Steak and Chimichurri Sauce.

QUINOA BLACK BEAN CROCKPOT STUFFED PEPPERS



Quinoa Black Bean Crockpot Stuffed Peppers image

These Quinoa Black Bean Crockpot Stuffed Peppers can be made with or without meat - all with simple pantry ingredients! Minimal prep, awesome taste.

Provided by Pinch of Yum

Categories     Dinner

Time 4h10m

Number Of Ingredients 11

6 bell peppers
1 cup uncooked quinoa, rinsed
1 14 ounce can black beans, rinsed and drained
1 14 ounce can refried beans
1 1/2 cups red enchilada sauce
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon onion powder
1/2 teaspoon garlic salt
1 1/2 cups shredded Pepperjack cheese
toppings! cilantro, avocado, sour cream, etc.

Steps:

  • Cut the tops off of the peppers and scrape out the ribs and seeds.
  • In a large bowl, combine the quinoa, beans, enchilada sauce, spices, and 1 cup of the cheese. Fill each pepper with the quinoa mixture.
  • Pour 1/2 cup water into the bottom of a crockpot. Place the peppers in the crockpot so they're sitting in the water. Cover and cook on low for 6 hours or high for 3 hours. Remove lid, distribute remaining cheese over the tops of the peppers, and cover again for a few minutes to melt the cheese.
  • Serve topped with anything you like! These are also great with chips and guacamole, believe it or not.

Nutrition Facts : Calories 393 calories, Sugar 7.3 g, Sodium 996 mg, Fat 3.4 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 50.5 g, Fiber 14.5 g, Protein 21 g, Cholesterol 25 mg

BLACK BEAN & QUINOA SALAD WITH CILANTRO LIME VINAIGRETTE



Black Bean & Quinoa Salad With Cilantro Lime Vinaigrette image

I got this Recipe from "Fed up" on the Veria channel, by Andrea Beaman. It's very easy and actually really tasty! I love it. So healthy too, tons of fiber, and truly a healthy dish. Very filling, I eat it for lunch sometimes by itself. WW friendly.. I use organic ingredients The only difference is, I don;t use meat in it when I make it, she used cooked chopped chicken. I prefer it without, as I usaually pair it with a WW spiced tilapia recipe I found here on Zaar, and goat cheese and scallion stuffed cherry tomatoes, asparagus, or some other veggie.. Yum

Provided by dr_kaley

Categories     < 60 Mins

Time 40m

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 11

1 (15 ounce) can black beans
3 cups quinoa, cooked (about 1 cup uncooked makes 3 cups cooked!)
1 red pepper, chopped
1 red onion, minced
1/4 cup cilantro
3 tablespoons lime juice
2 tablespoons red wine vinegar
1 tablespoon agave nectar (or some other natural sweetner)
1/3 cup olive oil
1 teaspoon cumin
salt & pepper

Steps:

  • Cook Quinoa as directed on package (I use Bob's red mill. 1 3/4 cup water and 1 cup dry Quinoa).
  • While Quinoa is cooking, place Cilantro, lime juice, red wine vinegar, agave, olive oil, salt and pepper in a blender or food processor and pulse.
  • Toss finished Quinoa in a large bowl with black beans, red pepper, and onion.
  • Pour cilantro lime vinaigrette over Quinoa salad and let marinate for atleast 30-45 minutes.
  • (Note: I added everything up myself using calorie king- and it can out to be 260cal, 11g fat, 5g fiber per serving).

Nutrition Facts : Calories 504.1, Fat 17.6, SaturatedFat 2.4, Sodium 8, Carbohydrate 70.4, Fiber 11.2, Sugar 1.8, Protein 17.1

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