Name: Black Bean, Bell Pepper & Quinoa Bowl with Peach Salsa & Feta
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans black beans; 1 ½ small bunches cilantro; 1 ½ (113 g) pkg crumbled feta cheese; 3 green bell peppers; 1 ½ limes; 6 peaches; 1 ½ cups quinoa; 1 ½ medium red onions; black pepper; chili powder; cumin, ground; extra virgin olive oil; salt

Black Bean, Bell Pepper & Quinoa Bowl with Peach Salsa & FetaBlack Bean, Bell Pepper & Quinoa Bowl with Peach Salsa & Feta — a 30-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 (398 ml) cans black beans

1 ½ small bunches cilantro

1 ½ (113 g) pkg crumbled feta cheese

3 green bell peppers

1 ½ limes

6 peaches

1 ½ cups quinoa

1 ½ medium red onions

black pepper

chili powder

cumin, ground

extra virgin olive oil

salt

Instructions

In a small saucepan, combine the quinoa, salt, and water; bring to a boil over high heat.

Wash and dry the fresh produce.

Drain and rinse the beans in a colander; set aside to drain further.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the quinoa for 15 minutes. Once done, remove the quinoa from the heat and let it stand, still covered, for 5 minutes.

Quarter the bell peppers lengthwise; remove and discard the stem, seeds, and membranes. Small dice the peppers and transfer to a large bowl.

Preheat a skillet over medium heat.

While the skillet heats up, trim off and discard the ends of the onions and remove the outer layer; small dice the onions (cut into 6-mm pieces). Add half of the onion to the bowl with the peppers and the other half to a separate medium bowl that will hold the salsa.

Once the skillet is hot, add olive oil and swirl to coat the bottom.

Add the onion and bell peppers to the skillet; cook, stirring occasionally, until the vegetables have softened, 4 to 6 minutes.

While the vegetables cook, quarter the peaches lengthwise (around the pit) and twist the quarters to separate, then remove and discard the pit; small dice the quarters and add to the salsa bowl.

Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add to the salsa bowl.

Add the beans to the skillet and season with chili powder, cumin, salt, and pepper; cook until the mixture is heated through and well combined, 1 to 2 minutes.

Juice the limes and add to the salsa bowl.

Season the salsa with salt and pepper; toss to combine.

Place the feta in a small bowl.

Uncover the quinoa and fluff with a fork.

To serve, divide the quinoa between bowls, top with the bean mixture and peach salsa, and sprinkle with the feta. Enjoy!

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