Quinoa and Roasted Pepper
New You Boot Camp Quinoa and Roasted Pepper
Print Recipe
Servings Prep Time
4 45 minutes
Servings Prep Time
4 45 minutes
Quinoa and Roasted Pepper
New You Boot Camp Quinoa and Roasted Pepper
Print Recipe
Servings Prep Time
4 45 minutes
Servings Prep Time
4 45 minutes
Ingredients
  • 2 red bell peppers
  • 2 poblano chilies
  • 4 tsp coconut oil
  • 3 cups courgette chopped
  • 1 1/2 cups onion chopped
  • 4 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp Spanish smoked paprika
  • 1/2 cup water
  • 1/3 cup quinoa uncooked, rinsed
  • 1/4 tsp Himalayan Crystal Salt
  • 14 1/2 oz tomatoes fire-roasted diced with chipotles, undrained
  • 15 oz pinto beans no-salt-added, rinsed and drained
  • 1 cup organic vegetable stock low-sodium
Servings:
Instructions
  1. Preheat broiler.
  2. Cut bell peppers and chilies in half lengthwise; discard seeds and membranes.
  3. Place halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened.
  4. Place in a paper bag; fold to close tightly.
  5. Place in a paper bag; fold to close tightly.
  6. Let stand 10 minutes. Peel and coarsely chop.
  7. Heat a large Dutch oven over medium-high heat.
  8. Add coconut oil to pan; swirl to coat. Add courgette, onion, and garlic; saute 4 minutes. Stir in chili powder, cumin, and paprika; saute for 30 seconds.
  9. Add roasted peppers and chilies, 1/2 cup water, and remaining ingredients; bring to a boil.
  10. Reduce heat to medium-low; cover and simmer for 20 minutes or until quinoa is tender.