Spicy Quinoa and Black Beans
Print Recipe
5 from 3 votes

Spicy Quinoa and Black Beans

This easy, one-pot, vegan-friendly dish is sure to satisfy anyone who loves bold flavor! Nutrient-rich grains, vegetables, and beans make for a hearty meal topped with sour cream and avocado, or side to your favorite Mexican dish.
Prep Time10 mins
Cook Time30 mins
Servings: 4 -6
Author: Elizabeth Lindemann


  • 1 onion finely diced
  • 1 red bell pepper finely diced
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 3/4 cup quinoa
  • 1 heaping teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste
  • 1.5 cups vegetable or chicken broth water can also be substituted in a pinch!
  • 1 cup frozen corn
  • 3 cups cooked black beans drained and rinsed (or two cans)
  • 1/2 cup chopped fresh cilantro
  • Optional: fixings for serving sour cream, shredded cheese, avocado, hot sauce, limes, etc.


  • In a large pot, saute the onion and bell pepper in olive oil over medium-high heat until browned (approximately 5 minutes).
  • Add garlic; saute for one minute.
  • Add quinoa, cumin, cayenne pepper, salt, and pepper; stir to coat.
  • Add vegetable or chicken broth, 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, black beans, and cilantro; 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.