Quinoa and Black Beans
Packed with plant-based protein, vibrant flavors, and wholesome ingredients, this Quinoa and Black Beans recipe is a quick and nutritious meal perfect for busy weeknights or meal prepping. Fluffy, nutty quinoa forms the base, while hearty black beans, juicy diced tomatoes with green chilies, and aromatic spices like cumin and chili powder create a bold and satisfying flavor profile. A touch of fresh lime juice and chopped cilantro adds a zesty, refreshing finish. This one-pot wonder is ready in just 35 minutes and can be enjoyed as a filling main dish or a versatile side. Naturally gluten-free and vegan, it’s a crowd-pleaser for any occasion.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lime juice
Instructions
Rinse the quinoa thoroughly under cold water using a fine-mesh sieve to remove bitterness.
In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the chopped onion to the skillet and sauté for 5 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the can of black beans (drained and rinsed) and the can of diced tomatoes with green chilies (including their liquid) to the skillet. Stir to combine.
Mix in 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Cook for 5-7 minutes, stirring occasionally, to allow the flavors to meld.
Reduce the heat to low and gently fold the cooked quinoa into the skillet with the bean mixture.
Remove the skillet from heat and stir in 2 tablespoons of chopped fresh cilantro and 1 tablespoon of lime juice for added freshness.
Serve warm as a main dish or a side, garnished with additional cilantro if desired. Enjoy!
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 595 mg | 26% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 12.2 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1669 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
