Quinoa Black Bean Roasted Bell Peppers


  • 4 multi coloured bell peppers/capsicums
  • 1 cup quinoa
  • 1 cup courgettes cut in small cubes
  • 300 grams/ 10 oz black beans, boiled
  • 1/2 cup sundried tomatoes, chopped
  • 2 handfuls of baby spinach
  • Sea salt and fresh ground black pepper to taste
  • 1/2 fresh lemon juice
  • 1/2 cup fresh parsley, chopped + extra for serving
  • Olive oil for cooking
  • Arugula/rocket for serving

Serves: 3 – 4 persons

Preparation time: 15 min.

Cooking time: 30 min.

Sattvic Rating: High


  1. Heat oven to 350 F/200 C and line a baking sheet with parchment paper.
  2. Wash and pat dry the bell peppers. Cut in half lengthwise and the remove seeds. Drizzle over with olive oil and rub all over and place on a baking sheet. Bake at 350 F/200 C for about 20 minutes until softened.
  3. Meanwhile, in a medium pot, drizzle in oil and add in courgette. Stir and sautee few minutes on medium heat. Add in about 3 cups of water and 1 cup of quinoa plus 1 teaspoon of sea salt. Cook for about 10 minutes covered on lower heat, stirring occasionally. After 15 minutes, turn off heat and fluff with a fork, mix in spinach and let stand covered about 5 minutes.
  4. Once removed from heat, add in black beans, sundried tomatoes and lemon juice. Taste and season with sea salt and pepper to your liking. Stir in 1/2 of the parsley.
  5. Remove bell peppers from the oven. Lay a bed of arugula on a large plate and place the peppers on top. Scoop the quinoa into the bell peppers and top with extra parsley and freshly ground black pepper. Enjoy.

Category: Main

Note: Gluten Free, Vegan

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