Black Bean Quinoa

Black bean quinoa with diced tomatoes, garlic, and onion. Seasoned with cumin, chili powder, and garlic powder.

Overview

This dish works equally well as a side or the main course. The supple black beans are balanced by the nutty flavor profile of the quinoa. This Tex-Mex inspired recipe is delicately seasoned with cumin, chili powder, and garlic powder. The overall heat level is very tame but can be increased by garnishing with your favorite hot sauce. Additions that complement this meal are steamed cauliflower, broccoli, or greens and a handful of corn chips.

Minimal prep work combined with common pantry staples makes this a quick and easy recipe. Perfect for meal prep since it stores nicely and won’t break down like other grains, such as rice. It is also high in protein lending to the combination of black beans and quinoa.

Cooking Notes

Quinoa Selection

Types of quinoa:

• White
• Red
• Black
• Tri-color

Tri-color is an even combination of white, red, and black quinoa. Which is why it was selected for this recipe. Aside from the different colors they also have their own flavor and texture profiles. Feel free to experiment using one, or several, of the other types to make this dish.

Prep Work

Begin by selecting several cloves of garlic. Using a sharp knife carefully peel the skins, chop off the ends, and discard. Then mince the garlic into medium fine pieces.

For this recipe we choose to use half of a red onion. However, you can easily swap it for a small yellow onion instead. Peel the onion and then chop into medium pieces. Place both the minced garlic and chopped onion in a small bowl and set off to the side.

Cooking Instructions

Bring a 2.5 quart pan with a lid up to medium heat and add a tablespoon of olive oil. Add the onion and garlic and cook until the onion starts to turn translucent. Use a silicone spatula to stir frequently so that nothing sticks to the pan.

Next, add the remaining ingredients, spices, and water to the pan. Stir frequently while the liquid comes to a boil. Then reduce the heat to a simmer and cover with a lid. Cook for 20 minutes with the lid on.

When the time elapses remove the pan from the heat. Let the pan sit, with the lid still on, for five minutes. Then remove the lid and stir the black bean quinoa.

Serve immediately by using a spatula or serving spoon to transfer a helping to a plate or bowl. Garnish with your favorite hot sauce and a handful of corn chips on the side for scooping.

Storage

Put the remaining black bean quinoa in your storage container of choice and place in the refrigerator. The leftovers should keep for several days before the freshness starts to taper off. Reheat by placing in the microwave for several minutes or by putting in a pan and bringing up to temperature on the stove top.

If you like this recipe be sure to check out our other recipes below:

• Sticky Tofu and Broccoli Quinoa Bowl
• Spicy Tempeh and Kale Quinoa Bowl
• Tofu Knots and Sweet Potato Quinoa Bowl
• Spanish Rice with Impossible Burger
• Quick and Easy Red Beans and Rice
• Leek and Bean Casserole with Biscuits