- 1 cup quinoa
- 2 1/2 cups vegetable broth
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 tablespoon minced peeled fresh ginger
- 3/4 teaspoon whole cumin seeds
- 2 medium red bell peppers, seeded and diced
- 1 large onion, chopped
- 1 (14.5 ounce) can black beans
- 1/4 cup chopped fresh cilantro
- Place the quinoa in a fine-mesh strainer and rinse under cold running water until the water runs clear.
- Bring 2 cups of the broth to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until tender.
- Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the garlic, ginger, and cumin seeds and cook, stirring, for 2 minutes, or until fragrant. Add the bell peppers and onion and cook, stirring, for 8 minutes, or until tender. Stir in the beans and the remaining 1/2 cup broth and cook for 2 minutes.
- Fluff the quinoa with a fork and stir in the cilantro. Place in a serving bowl and top with the pepper mixture.