Spicy Quinoa, Bean, and Pepper Salad Recipe - Allrecipes.com
Spicy Quinoa, Bean, and Pepper Salad Recipe
  • READY IN 55 mins

Spicy Quinoa, Bean, and Pepper Salad

Recipe by  

"Incredibly tasty dish that even non-quinoa lovers will love! Add other veggies and peppers to taste. This can be served either hot or cold."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    55 mins

Directions

  1. Heat oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 5 to 7 minutes; add chopped red pepper and continue to cook and stir until slightly tender, 1 to 2 minutes.
  2. Stir quinoa with the onion mixture. Pour vegetable broth into the saucepan; season with chipotle pepper powder and cayenne pepper. Bring the broth to a boil. Cover the saucepan, reduce heat to low, and simmer until the quinoa is tender, about 20 minutes.
  3. Stir black beans and corn into the quinoa mixture; simmer until the beans and corn are heated through, about 5 minutes more.
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Footnotes

  • Cook's Note:
  • Use habanero-infused oil if you have it, but any other hot pepper infusion will suffice.
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Reviews More Reviews

Feb 19, 2015

This was great, just needed a little oomph at the end so added a pinch of salt, fresh lime juice and chopped fresh cilantro. I didn't have chile oil so heated a tsp of coconut oil and 1/4 tsp of chile flakes (smelled wonderful). This is good warm or cold. Thanks for the recipe!

 
Nov 19, 2014

Good recipe although I had to use substitutions because of what I had in my cupboard. Easy to do, does not take long. I sub'd black beans for cannellini and olive oil with a tsp. of Sriracha, chicken broth instead of vegetable.

 

2 Ratings

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Nutrition

  • Calories
  • 309 kcal
  • 15%
  • Carbohydrates
  • 57 g
  • 18%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 12.8 g
  • 51%
  • Protein
  • 13.7 g
  • 27%
  • Sodium
  • 588 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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