A fabulous, simple-enough-for-a-Wednesday dish that uses three healthy staples: quinoa, broccoli and bell pepper.

Serves 4


  • 2 1/2 Tbsp. olive oil
  • 1 chopped onion
  • 1/2 tsp. salt, plus more to taste
  • 2 minced garlic cloves
  • 1 diced red bell pepper
  • 1 Tbsp. chili powder
  • 1 can diced tomatoes (15 oz.)
  • 1 can black beans (15 oz.)
  • 1 cup vegetable stock
  • 2 cups diced broccoli
  • 1 cup cooked quinoa
  • 1 1/2 cups water


Active time: 20 minutes.
Total time: 50 minutes.

In a large pot, heat olive oil over medium heat. Cook chopped onion and 1/2 tsp. salt, stirring, until soft, 7 minutes. Add garlic and red bell pepper and cook until tender, 4 minutes. Stir in chili powder, then tomatoes and black beans, and vegetable stock. Simmer, partially covered and stirring, 15 minutes. Add broccoli and cook, covered, 3 minutes. Stir in quinoa and season with salt. To serve, top with shredded Cheddar and sliced scallions.

How to Cook Quinoa: In a saucepan, bring 1 1/2 cups water to a boil. Add 1 cup rinsed quinoa and simmer, covered, until water is absorbed and quinoa is tender, 15 minutes. Fluff with a fork; season with a pinch of salt. Makes 3 cups.

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