Name: Cilantro Quinoa with Roasted Peppers and Kale
Cuisine: Appetizers and Sides
Ingredients: 2 quinoa; 3 ½ water; 3 red bell peppers; 3 olive oil; 2 garlic, minced; 1 ½ carrots, chopped; ½ fresh thyme, chopped; ¾ salt; ¾ fresh cilantro, chopped; 4 kale, shredded or cut bite-sized; 2 fresh lemon juice

Appetizers and Sides Nutritious Grains for Any Occasion

Fuel your day with this nutrient-packed recipe, loaded with fiber, antioxidants and fresh flavor. Roasted peppers and kale offer a hearty texture, while lemon and cilantro bring a crisp finish. Best of all, it comes together with ease — perfect for busy weeknights, potlucks or meal prep days.

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 12 (1 cup) servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Recipe Ingredients

2 cups quinoa
3 ½ cups water
3 red bell peppers
3 tablespoons olive oil
2 tablespoons garlic, minced
1 ½ cups carrots, chopped
½ tablespoons fresh thyme, chopped
¾ teaspoons salt
¾ cups fresh cilantro, chopped
4 cups kale, shredded or cut bite-sized
2 tablespoons fresh lemon juice

Preheat the oven to 350°F. Lightly oil the red bell peppers and place them stem side down on a sheet pan. Roast for 20 minutes, or until the skins begin to blister and char slightly.
Remove the roasted peppers from the oven and transfer them to a medium bowl. Cover the bowl tightly with plastic wrap and let the peppers steam for about 10 minutes to loosen the skin for peeling.
Once cooled, peel the skins, remove the stems and seeds, and cut the peppers into ½ inch cubes. Set aside.
In a medium pot, bring water to a boil. Add the quinoa and kosher salt. Return to a boil, then reduce the heat to medium-low. Cover and simmer for 15 minutes, or until the water is absorbed. Fluff the quinoa with a fork and set aside.
Heat olive oil in a large skillet over medium heat. Add the minced garlic, thyme, carrots and diced peppers. Sauté until the carrots begin to soften, about 7 minutes.
Stir in the chopped kale and cook for another 5 minutes, until wilted.
Add the cooked quinoa to the skillet and stir. Mix in the chopped cilantro and fresh lemon juice.
Heat everything through, then serve warm as a main dish or hearty side.