Quinoa and black beans
Quinoa and black beans is a healthy dish featuring protein-rich quinoa and hearty black beans, seasoned with cumin and garnished with fresh coriander. This nutritious meal can be enjoyed as a filling main or a flavorful side.
Cook time 35 min
Prep time 15 min
Ingredients:
1/2 tbsp vegetable oil1 cup onion
1 garlic clove
3/4 cup quinoa
1 tsp ground cumin
1/4 tsp red pepper (spice)
1 dash salt
1 dash black pepper
2 coriander leaves
1 cup sweet corn
4 cups black beans
1.50 cups vegetable broth
Quinoa and black beans is a delicious and nutritious dish that combines the protein-packed benefits of quinoa and black beans with the vibrant flavors of cumin, coriander, and sweet corn. It's an excellent choice for a healthy, plant-based meal that can be enjoyed as a main dish or a side. Let's dive into the recipe and learn how to cook this wholesome meal.
Instructions:
- Chop onion into small pieces.
- Mince the garlic clove.
- Rinse the quinoa under cold water using a fine mesh sieve to remove its natural coating, which can make it taste bitter.
- Heat 1/2 tablespoon of vegetable oil in a large skillet or saucepan over medium heat.
- Add the chopped onion to the skillet and sauté for about 4-5 minutes, until the onion becomes translucent.
- Add the minced garlic to the skillet and cook for an additional minute, stirring frequently to prevent the garlic from burning.
- Add the rinsed quinoa to the skillet and toast it for about 2 minutes, stirring constantly.
- Add 1 teaspoon of ground cumin, 1/4 teaspoon of red pepper flakes, a dash of salt, and a dash of black pepper to the skillet. Stir to combine the spices with the quinoa and vegetables.
- Pour in 1.5 cups of vegetable broth. Stir well to ensure the quinoa is evenly distributed in the broth.
- Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for about 15-20 minutes, or until the quinoa has absorbed the broth and is tender.
- Once the quinoa is cooked, stir in 1 cup of sweet corn kernels and 4 cups of cooked and drained black beans.
- Cook for an additional 5 minutes, allowing the beans and corn to heat through and the flavors to meld together.
- Finely chop 2 tablespoons of coriander leaves.
- Remove the skillet from heat and stir in the chopped coriander leaves just before serving.
- Serve the Quinoa and Black Beans warm as a main dish or as a side dish.
This Quinoa and Black Beans recipe is not only easy to prepare but also incredibly versatile. Whether you're looking for a quick weeknight dinner or a satisfying lunch, this dish is sure to become a favorite. With its rich flavors and high nutritional value, it provides a perfect balance of taste and health. Enjoy your meal!
Quinoa and black beans FAQ:
The quinoa should simmer for about 15-20 minutes, or until it has absorbed the broth and is tender.
Yes, leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm in a skillet or microwave.
You can substitute black beans with kidney beans, pinto beans, or chickpeas, depending on your preference.
The quinoa is done when it has absorbed all the liquid and the grains appear fluffy with small tails (germ) visible.
Yes, you can use fresh corn. Just make sure to cook it briefly before adding it to the dish to ensure it's tender.
Cooking Tips:
- Make sure to rinse the quinoa thoroughly before cooking to remove the natural coating called saponin, which can give it a bitter taste.
- You can use either fresh or frozen sweet corn for this recipe. If using frozen, make sure to thaw and drain it beforehand.
- Feel free to adjust the spices according to your taste preference. If you like more heat, add a bit more red pepper or even some chopped fresh chili.
- If you prefer a more soupy consistency, you can add more vegetable broth or water.
- Garnish with fresh coriander leaves and a squeeze of lime juice for an extra burst of flavor.
Nutrition Facts
8 ServingsCalories 120kcal
Protein 7g
Carbohydrates 22g
Fiber 7g
Sugar 2.39g
Fat 1.76g
More recipes
Twice-baked veggie potatoes with broccoli, red pepper and onion
Satisfying twice-baked potatoes filled with veggies and creamy goodness.
05 May 2026Jamaican-style kidney beans with coconut milk
Creamy Jamaican-style kidney beans cooked with coconut milk.
05 May 2026Cauliflower and broccoli gratin
Creamy Cauliflower and Broccoli Gratin with Parmesan topping.
05 May 2026Vegetable ratatouille
Classic vegetable ratatouille with zucchini, eggplant, and tomatoes.
05 May 2026Spinach, zucchini and ricotta rice tart
A creamy and hearty spinach, zucchini, and ricotta rice tart.
05 May 2026Roasted sweet potato & zucchini risotto
A creamy risotto with roasted sweet potatoes and zucchini.
05 May 2026