Quinoa with Kidney Beans, Peppers, & Feta
1 c. quinoa, rinsed well
2 tbsp olive oil
1 red onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 clove garlic, minced
1 tsp whole cumin seeds
1 can kidney beans, rinsed
1/2 c. crumbled feta
1/2 squeezed lemon
Combine quinoa with 2 quarts of water and bring to a boil. Simmer for 15 minutes, or until quinoa grains start to open up and feel tender. Drain.
Meanwhile, in a large oven-proof skillet, saute cumin seeds in oil for 30 secs, then add onion, bell peppers, & garlic. Sautee for 10 min. until the peppers & onions are nicely caramelized.
Add cooked quinoa to the skillet and toss together with the peppers & onions. Add the rinsed beans to the mixture and top with feta cheese. Put the whole skillet under the broiler to brown the feta cheese.
Finish off with a squeeze of lemon. Serves 2 1/2 hungry people.
Stay tuned for the sweet & savory tastes of Thanksgiving!
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