black bean quinoa recipe

Written ByJenny Smyth Posted on
black bean quinoa recipe
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The Best black bean quinoa recipe

I’ve always been a big fan of one-pot meals, and this black bean quinoa recipe is one of my favorites. It’s a staple in our household, and I love how it’s packed with protein and fiber from the black beans and quinoa. The best part is that it’s incredibly easy to make – just sauté some onions and garlic, add in the black beans, quinoa, and broth, and let it simmer until everything is cooked through.

The result is a hearty, comforting dish that’s perfect for a weeknight dinner or a special occasion. My kids adore it, and I appreciate how versatile it is – I can serve it as a main course, or use it as a side dish for something like grilled chicken or fish. Plus, the leftovers are just as tasty the next day, if not better.

I like to think of this recipe as a hug in a bowl – it’s warm, nourishing, and makes me feel good inside and out. And the best part? It’s ridiculously easy to customize to your tastes.

Want more spice? Add some diced jalapeños or red pepper flakes. Want more flavor?

Throw in some chopped fresh cilantro or scallions. Want more protein? Add some diced chicken or steak on top.

The possibilities are endless with this recipe.

Black Bean and Quinoa Bowl

Black Bean and Quinoa Bowl

4.7 from 560 votes

A hearty and nutritious bowl featuring protein-rich black beans and fluffy quinoa, seasoned with cumin and lime. This dish is perfect for a quick weeknight dinner or a healthy meal prep option.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Quinoa

1 cup quinoa, rinsed
2 cups water
1/2 teaspoon salt

For the Black Beans

2 cans (15 oz each) black beans, drained and rinsed
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
1/4 cup chopped fresh cilantro

For Serving

1 avocado, sliced
1/2 cup salsa
1 lime, cut into wedges
Optional: sour cream or Greek yogurt

👨‍🍳Directions

1Place the rinsed quinoa, water, and salt in a medium saucepan.
2Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is tender and has absorbed all the liquid.
3Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
4While the quinoa cooks, heat olive oil in a large skillet over medium heat.
5Add the diced onion and cook for 4 minutes until softened and translucent.
6Stir in the minced garlic, cumin, smoked paprika, and cayenne if using, and cook for 1 minute until fragrant.
7Add the drained black beans to the skillet and stir to coat with the spices.
8Cook for 3 minutes, stirring occasionally, until the beans are heated through.
9Season with salt and black pepper to taste, then remove from heat and stir in the chopped cilantro.
10To serve, divide the fluffy quinoa among four bowls.
11Top each bowl with an equal portion of the seasoned black beans.
12Garnish with sliced avocado, a spoonful of salsa, and a squeeze of fresh lime juice.
13Add a dollop of sour cream or Greek yogurt if desired.

🔧Equipment

Medium saucepan with lid
Large skillet
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 600mg🌾Total Carbs: 50g🥦Dietary Fiber: 12g🍬Sugars: 4g🥩Protein: 15g

📝Notes

Tips: For extra flavor, cook the quinoa in vegetable broth instead of water. You can also add corn, bell peppers, or diced tomatoes to the black bean mixture. This bowl keeps well in the refrigerator for up to 4 days.

Watch Video Of How Black Bean and Quinoa Bowl Works

This black bean quinoa recipe is truly one of my go-to dishes for any occasion. It’s easy to make in bulk and reheats beautifully for meal prep or when we have unexpected guests drop by.

The best part? It’s incredibly healthy too – packed with fiber-rich quinoa and protein-rich black beans.

My family loves when I serve it with a dollop of Greek yogurt on top for an extra creamy kick – but feel free to get creative with your own toppings! Whether you’re serving it at home or taking it on-the-go as a packed lunch, this dish is sure to become a staple in your household just like it has in mine.

❓ Frequently Asked Questions About Black Bean and Quinoa Bowl

Q: What type of quinoa should I use for this recipe?

A: You can use any type of quinoa you like for this recipe – white quinoa, red quinoa, tri-color quinoa – they all work beautifully. If you want to get fancy, you can even use different colors of quinoa to create a fun and colorful dish.

Q: Can I use canned black beans instead of cooking dried ones?

A: Absolutely! Canned black beans are perfectly fine to use in this recipe. In fact, they’re often quicker than cooking dried beans from scratch – just be sure to drain and rinse them before using.

Q: How do I store leftovers of this recipe?

A: Leftovers of this recipe will keep for up to 3 days in the fridge or up to 2 months in the freezer. When reheating, be sure to stir frequently to prevent scorching.

Q: Can I make this recipe vegan by substituting the chicken broth?

A: Yes, you can easily make this recipe vegan by substituting the chicken broth with a vegetable broth or mushroom broth.

Q: How do I adjust the seasoning if I don’t like garlic?

A: If you don’t like garlic, you can simply omit it from the recipe altogether – no problem! You can also substitute with a different aromatic ingredient like onion powder or dried oregano if you prefer.

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