Quinoa and Black Beans

Serve this quinoa and black bean dish on its own or as a side to grilled chicken, fish, or roasted vegetables. You can also top it with a dollop of sour cream, corn, avocado slices, or a sprinkle of cheese for added richness.

This dish is great for meal prep and leftovers, and it’s naturally vegetarian! The combination of the quinoa, beans, and vegetables offers a satisfying balance of protein, fiber, and nutrients.

Servings

4

Ready In:

30 mins

Calories:

1-1/4 cups: 375 cal.

Good For:

Dinner

Ingredients

2 tablespoons vegetable oil
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped (any color pepper will work)
1 celery rib, finely chopped
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups vegetable stock (or 2 tablespoons vegetable base + 2 cups water)
1 cup corn (drained)
1 cup quinoa, rinsed
1 can (15 ounces) black beans, rinsed and drained
1/3 cup plus 2 tablespoons minced fresh cilantro, divide

Directions

Step 1. In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender.

Step 2. Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed.

Step 3. Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.

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