|Oops! Forgot to put the quinoa in the picture!|
- 2 green peppers, cored, seeded and cut into quarters
- 1 cup quinoa, uncooked
- 2 cups water
- 1/4 tsp salt
- 3 Tbsp unsalted butter
- 1 onion, diced
- 15 oz can black beans, drained and rinsed
- 1/2 cup cherry tomatoes, sliced in half
- 1 cup of corn
- 2 Tbsp fresh basil, shredded
- 1/4 cup olive oil
- 1 Tbsp sugar
- 2 Tbsp white balsamic vinegar
- Salt and pepper to taste
- Preheat oven to 475. Place green bell pepper quarters in a baking sheet and roast for 7-10 minutes, until tender. Remove and set aside to cool.
- In small sauce pan, combine quinoa with 2 cups of water and salt; bring to a boil and simmer for 10-15 minutes, until tender. Transfer cooked quinoa into a shallow dish to cool (can be made ahead of time and stored in refrigerator).
- In a skillet over medium-high heat, roast corn in butter for about 3-4 minutes until browned and slightly charred; allow to cool slightly.
- Cut cooled roasted pepper quarters into 1/2 inch pieces. In a large bowl, toss peppers with remaining ingredients and fold in cooled quinoa. Season with salt and pepper to taste. Chill at least 1 hour before serving.
Time: This takes me about 30-35 minutes to make; Sometimes, I don't allow everything to cool completely to save time, though, and I feel like it is much easier when I do some of the steps ahead of time (like make the quinoa and/or roast the peppers while I am cooking dinner the day before).
Source: A weekly circular for Giant Eagle