Spicy Quinoa and Black Beans

Square photo of black beans in a large skillet.

4.99 from 75 votes

Black Beans and Quinoa is an easy, vegan, gluten-free, one-pot recipe that's healthy and packed with nutrients and vegetables! It has 18 grams of protein and 16 grams of fiber per serving, so it will keep you full and satisfied.

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: American

Servings: servings

Calories: 418kcal

Author: Elizabeth Lindemann

Equipment

Large, deep skillet or pot with a lid

Ingredients

2 tablespoons avocado oil or other oil of choice
1 onion diced
1 red bell pepper diced
2 cloves garlic minced
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
½ teaspoon kosher salt
¼ teaspoon black pepper
3/4 cup quinoa rinsed (see notes)
1.5 cups vegetable broth or chicken broth, or water in a pinch
1 cup frozen corn
3 cups cooked black beans drained and rinsed (or two 15-oz. cans)
1/2 cup chopped fresh cilantro plus more for serving
juice of 1 lime
sour cream, shredded cheese, avocado, hot sauce, lime wedges, etc. optional (for serving)

Instructions

In a large pot or deep skillet, sauté the diced 1 onion and 1 red bell pepper in 2 tablespoons avocado oil over medium-high heat until softened and browned (about 5-10 minutes).
Add minced 2 cloves garlicm 1 teaspoon ground cumin, 1/4 teaspoon cayenne pepper, ½ teaspoon kosher salt, and ¼ teaspoon black pepper and stir. Sauté for thirty seconds (or until fragrant).
Add rinsed 3/4 cup quinoa and stir to coat.
Add 1.5 cups vegetable broth, stir, and bring to a boil.
Turn heat to low and simmer covered for approximately 20 minutes, or until quinoa is cooked.
Stir in 1 cup frozen corn, 3 cups cooked black beans (two 15-oz. cans), and 1/2 cup chopped fresh cilantro. Continue cooking on low heat until beans and corn are heated through (about 5 minutes). Stir in the juice of 1 lime. Taste and adjust seasoning as necessary.
Serve, and top with optional fixings (sour cream, shredded cheese, avocado, hot sauce, lime wedges, etc.) in a bowl or in a wrap as a burrito if desired.

Video

Notes

You can use any kind of quinoa you want, but I prefer white colored quinoa because I think it cooks a little faster, and the texture is lighter and fluffier. Rinsing it first in a mesh sieve will take away some of the bitter flavor. Using another color or tri-color quinoa may mean you need to cook it for longer.
Rinsing the quinoa is important because not only does it remove dirt and debris from the harvesting process, it also helps remove bitter flavor. Give it a thorough 1-minute rinse in a mesh sieve.
Store leftovers in an airtight container in the fridge. They will stay good for 3-5 days.
Ingredient substitutions: use rice or orzo in place of the quinoa (adjust liquid accordingly), pinto beans or a combo instead of black beans.
Make it extra spicy by adding a diced jalapeño pepper with the bell pepper and/or adding more cayenne pepper. Make it mild by omitting the cayenne pepper.

Nutrition