Ever have a recipe that you used to make ALL the time- like, every week- and then one day, you completely forget about it? This is that recipe for me. I haven’t made it in two years, and I re-discovered it a few days ago.
I’m SO happy I did! I may be back to my once-a-week schedule. Yum yum yum.
Spicy quinoa and black beans is the ultimate healthy yet satisfying (and scrumptious!) dish. And it’s a really easy, one-pot meal! It’s vegan-friendly and is packed with nutrient-rich grains, vegetables, beans, and tons of flavor.
We had this for dinner topped with sour cream, monterey jack cheese, avocado, and hot sauce (chipotle tabasco sauce is my absolute favorite… go get some!)
With tons of leftovers, we made burritos to take with us to work for lunch the next day… again, with all the fixings. It was like Chipotle, but healthier and cheaper!
I love it when a meal is super versatile, and can be used for multiple purposes. Next time I make frozen burritos, I think I’m going to use it in place of the beans and rice.
It also makes a great side to any other Mexican dish you are making, and is a great vegetarian/vegan dish to take to a potluck.
I imagine that it would be delicious topped with a fried or poached egg for brunch as well (because let’s face it- anything topped with an egg instantly becomes brunch!), or as the base for a veggie burger.
I clearly have lots of experimenting to do :-)
Hope you enjoy!
Here’s another black beans recipe I think you’ll love: Quick and Easy Black Beans and Rice.
Spicy Quinoa and Black Beans
- 1 onion finely diced
- 1 red bell pepper finely diced
- 2 cloves garlic minced
- 1 tablespoon extra-virgin olive oil
- 3/4 cup quinoa rinsed
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste
- 1.5 cups chicken stock/broth or vegetable stock, or water for a vegetarian/vegan option
- 1 cup frozen corn
- 3 cups cooked black beans drained and rinsed (or two 15-oz. cans)
- 1/2 cup chopped fresh cilantro
- sour cream, shredded cheese, avocado, hot sauce, limes, etc. optional (for serving)
- In a large pot, sauté the onion and bell pepper in olive oil (1 tablespoon) over medium-high heat until browned (approximately 5 minutes).
- Add garlic; saute for one minute.
- Add quinoa (3/4 cup), cumin (1 teaspoon), cayenne pepper (1/4 teaspoon), and salt and pepper to taste; stir to coat.
- Add vegetable or chicken broth (1.5 cups), stir, bring to a boil, and cover.
- Turn heat to low and simmer for approximately 20 minutes, or until quinoa is cooked.
- Add frozen corn (1 cup), black beans (3 cups), and cilantro (1/2 cup); continue cooking on low heat until beans and corn are heated through (approximately 5 minutes).
- Serve on it's own, or top with optional fixings in a bowl or in a wrap as a burrito.