Skillet Quinoa with Black Beans, Cilantro and Feta
Ingredients
1 tablespoon canola oil
1 cup diced onions
2 cups diced red bell pepper
1 1/2 cups water
3/4 cup uncooked quinoa
1 can (15 oz) reduced sodium black beans, rinsed and drained
1/4 cup chopped walnuts
2 tsp chili powder
1/3 cup crumbled reduced fat feta cheese
1/4 cup chopped fresh cilantro
1 medium garlic clove, minced
Directions
In a large, non-stick skillet, heat canola oil over medium-high heat. Add onion and pepper. Sauté 5 minutes or until onions begin to brown on edges, stirring occasionally. Add water and quinoa. Bring to boil over medium-high heat, reduce heat, cover and cook on medium-low for 12 minutes or until water is absorbed.
Remove from heat, stir in beans, walnuts, chili powder, feta, cilantro and garlic. Cover and let stand 2 minutes to heat through and absorb flavors.
Nutritional Information:
6 Servings
Serving Size: 1 cup
Calories: 230
Total Fat: 8g
Saturated Fat: 1.5g
Cholesterol: 0mg
Sodium: 160mg
Total Carbohydrate: 31g
Fiber: 7g
Protein: 10g
*If you prefer a Kosher version of this recipe, be sure to use Kosher-certified products for all relevant ingredients.