Quinoa and Black Beans

Quinoa And Black Beans Recipe

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kelly maher


I love this because it is so versatile. I love to eat some when it is hot, then eat the left overs as a cool side dish, with some diced ripe avocado.

★★★★★ 2 votes
10 Min
30 Min


1 tsp
vegetable oil
1 medium
yellow onion, chopped
3 clove
garlic, minced
3/4 c
uncooked quinoa
1 1/2 c
vegetable stock
1 tsp
1/4 tsp
cayenne pepper
salt and pepper to taste
1 c
frozen corn
2 can(s)
black beans, drained and rinsed
1/2 c
fresh cilantro, chopped


1Chop the onion and mince the garlic. Put aside. Measure your quinoa and vegetable stock and have ready. Drain and rinse the black beans in a spaghetti strainer. Remove as much liquid as possible and set aside. Chop the cilantro and set aside.
2In a medium sized saucepan, heat the vegetable oil over medium-high heat. Add garlic and onion and saute until caramelized. Mix quinoa into saucepan and cover with vegetable stock. Add the cumin, cayenne, and S&P.
Bring to a boil, then simmer covered for 20 minutes.
3Stir in the frozen corn and simmer for another five minutes, or until heated through. Mix in the black beans and cilantro. Serve warm or chilled.

About Quinoa and Black Beans

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #Low, #Calorie