Quinoa and Black Beans

This vegan quinoa recipe is a very flavorful alternative to black beans and rice. Quinoa is a nutty grain from South America.

Prep Time:

15 mins

Cook Time:

35 mins

Total Time:

50 mins

Servings:

Jump to Nutrition Facts

Ingredients

Oops! Something went wrong. Our team is working on it.

Original recipe (1X) yields 10 servings

1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, chopped
¾ cup quinoa
1 ½ cups vegetable broth
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
½ cup chopped fresh cilantro

Directions

Gather all ingredients.

Dotdash Meredith Food Studios
Heat oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until lightly browned, about 10 minutes.

Dotdash Meredith Food Studios
Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper.

Dotdash Meredith Food Studios
Bring to a boil; cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.

Dotdash Meredith Food Studios
Stir in frozen corn and continue to simmer until heated through, about 5 minutes. Mix in black beans and cilantro.

Dotdash Meredith Food Studios

Dotdash Meredith Food Studios

Nutrition Facts (per serving)

153	Calories
2g	Fat
28g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 153
% Daily Value *
Total Fat 2g	2%
Saturated Fat 0g	1%
Sodium 517mg	22%
Total Carbohydrate 28g	10%
Dietary Fiber 8g	28%
Total Sugars 2g
Protein 8g	15%
Vitamin C 5mg	6%
Calcium 41mg	3%
Iron 2mg	11%
Potassium 333mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Recommended

Grilled Mahi Mahi

This recipe is great either on the grill or in the oven broiler. The tomatoes give it a little bite. My entire family loves it, even my pickiest eater. In the winter I make this dish in my oven or broiler. The amounts I gave are approximate. I use two cans of tomatoes when I want more 'bite,' only one can when I want less. I like a lot of garlic so I generally use a lot.

Pepper Parm Prime Rib

Chef John's pepper Parm prime rib is rich, savory, and roasted to medium-rare perfection—an elegant way to prepare this premium cut of beef.

Surf and Turf

Surf and turf is a combination of seafood and steak. This restaurant-worthy recipe grills marinated shrimp and filet steaks for a deliciously simple way to make a special dinner. You probably have most of the ingredients for the shrimp marinade in your pantry already.

Dakjjim (Korean Chicken Stew)

My husband's mother introduced me to Korean food with this recipe, which instantly shot up my list of all-time favorites. Serve with a small amount of broth over hot white rice.

Chef John's Grilled Swordfish Bruschetta

There are two keys to this recipe. First, add enough oil and vinegar to your tomatoes to make a good amount of 'sauce' with which to douse the grilled fish and bread. Second, grill the bread very well over the coals. It should be golden brown with distinctive charred grill marks. The bitter hit from these stripes of charred bread actually makes the tomatoes even sweeter and more delicious.

Search is required and the length cannot be less than 2