Plant-Based Quinoa and Black Beans
Spicy Quinoa and Black Beans is a hearty, healthy, and satisfying one-pot vegan meal made with protein-rich quinoa, fiber-loaded black beans, and vibrant vegetables. It's perfect for busy weeknights, meal prep, or a wholesome plant-based dinner option that doesn’t sacrifice flavor.
Equipment
- 1 Large Deep Skillet or Pot with Lid
- 1 Mesh Sieve
- 1 Chef’s Knife
- 1 Cutting Board
- 1 Wooden Spoon or Silicone Spatula
- 1 Set of Measuring Cups and Spoons
Ingredients
- 1 tablespoon olive oil extra virgin preferred
- 1 medium yellow onion finely diced
- 1 medium red bell pepper chopped into small pieces
- 2 cloves garlic minced
- ¾ cup quinoa rinsed thoroughly under cold water
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper adjust to taste
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1½ cups low-sodium vegetable broth or chicken broth, or water if needed
- 1 cup frozen sweet corn
- 3 cups cooked black beans or two 15-oz cans, drained and rinsed
- ½ cup fresh cilantro finely chopped (plus extra for garnish)
Optional toppings: sliced avocado, shredded cheese, sour cream, hot sauce, lime wedges, or use as burrito filling
Instructions
- Sauté the Aromatics: In a large, deep skillet or pot, heat the olive oil over medium-high heat. Add the diced onion and chopped bell pepper. Sauté for about 5 minutes, stirring often, until the vegetables are tender and lightly caramelized.
- Build the Flavor Base: Add the minced garlic and cook for 30 seconds, just until fragrant. Then stir in the rinsed quinoa, cumin, cayenne pepper, salt, and black pepper.Toss everything together so the quinoa is well-coated with the seasoning and the flavors begin to bloom.
- Simmer the Quinoa: Pour in the vegetable broth and give everything a good stir. Increase the heat and bring the mixture to a boil.Once boiling, reduce the heat to low, cover with a lid, and simmer for about 20 minutes, or until the quinoa is fully cooked and the liquid is absorbed.
- Add Beans, Corn, and Cilantro: Remove the lid and stir in the frozen corn, black beans, and chopped cilantro. Keep the heat on low and cook for another 5 minutes, just until the corn and beans are warmed through and everything is well combined.
- Finish and Serve: Taste the mixture and adjust seasoning with extra salt or pepper if needed. Serve hot in bowls or wrap it up in tortillas for burritos. Top with your favorite garnishes like avocado, hot sauce, sour cream, or fresh lime juice.
Notes
- Quinoa Tips: Be sure to rinse quinoa thoroughly using a fine mesh strainer before cooking. This removes its natural coating (saponin), which can taste bitter or soapy.
- Heat Control: For a spicier version, toss in a diced jalapeño with the bell pepper or increase the cayenne pepper. For a milder dish, omit the cayenne entirely.
- Beans and Grains Swap: Pinto beans or kidney beans can be used instead of black beans. You can also use white rice or orzo in place of quinoa—just adjust the liquid and cooking time accordingly.
- Meal Prep Friendly: This dish stores well for 3–5 days in the fridge in an airtight container, making it a great option for lunchboxes or make-ahead dinners.
- Customization Ideas: Add diced zucchini, cherry tomatoes, or baby spinach for extra veggies. You can even top it with a fried egg for added protein.