Settle in tonight with our delicious Quinoa with Beans and Peppers recipe. Quinoa with Beans and Peppers has a touch of savory, spicy and tangy flavors.
What You Need
Original recipe yields 5 servings
1/2 cup KRAFT Zesty Lime Vinaigrette Dressing, divided
1 cup chopped onions
2 poblano chiles, seeded, chopped
2 cups cooked quinoa
1 can (15.0 oz.) no-salt-added black beans, rinsed
1 can (14.5 oz.) no-salt-added diced tomatoes, drained
1 cup frozen corn
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
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Let's Make It
Heat 1 Tbsp. dressing in medium skillet on medium heat. Add onions and chiles; cook 5 min. or until onions are crisp-tender, stirring frequently.
Add all remaining ingredients, including remaining dressing; stir. Cook 5 min. or until heated through, stirring frequently.
You will need 1/2 cup uncooked quinoa to get the 2-cup measure of cooked quinoa needed to prepare this recipe. Cook the quinoa as directed on package before using as directed.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 10g
* Percent Daily Values are based on a 2,000 calorie diet.
5 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.