beans and quinoa recipe

Written ByJenny Smyth Posted on
beans and quinoa recipe
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The Best beans and quinoa recipe

I’ve been cooking up a storm in my kitchen lately, and I’m excited to share one of my favorite recipes with you: beans and quinoa. This dish is a staple in many parts of the world, and for good reason – it’s incredibly easy to make, packed with protein and fiber, and can be customized to suit any taste or dietary need.

I first discovered this recipe when I was living in South America, where it’s a common sight at street food stalls and family gatherings. The combination of tender beans, nutty quinoa, and fresh herbs is truly unbeatable, and it’s become a go-to for me whenever I’m looking for a quick and satisfying meal.

My family loves it too – my kids will eat it for breakfast, lunch, or dinner without complaint, and it’s even inspired me to start experimenting with new variations like vegan ‘chickpea’ nuggets or roasted vegetable bowls. Whether you’re looking for a comforting side dish or a hearty main course, this beans and quinoa recipe is sure to hit the spot.

One of the best things about this recipe is its versatility – you can make it with any type of bean or grain, and add in whatever spices or herbs you like. It’s also incredibly easy to scale up or down depending on your needs, whether you’re cooking for one or feeding a crowd.

In short, this beans and quinoa recipe is a game-changer for anyone looking to simplify their cooking routine while still serving up something deliciously wholesome.

Hearty Beans and Quinoa Bowl

Hearty Beans and Quinoa Bowl

4.7 from 1727 votes

A nutritious and filling bowl featuring protein-rich quinoa and creamy beans, seasoned with aromatic spices. This dish is perfect for a quick weeknight dinner or meal prep, offering a balanced combination of fiber and plant-based protein.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Quinoa

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

For the Beans and Vegetables

2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes
1/2 cup vegetable broth
Salt and black pepper to taste
2 tbsp fresh lime juice
1/4 cup chopped fresh cilantro

👨‍🍳Directions

1In a medium saucepan, combine the rinsed quinoa, water, and salt.
2Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed.
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 translucent, then stir in the garlic and red bell pepper and cook for another 2 minutes until the pepper softens.
6Sprinkle the cumin, smoked paprika, and chili powder over the vegetables and stir for 1 minute until fragrant.
7Add the black beans, diced tomatoes with their juices, and vegetable broth, then bring the mixture to a simmer over medium-high heat.
8Reduce the heat to medium-low and let the bean mixture simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
9Season with salt and black pepper to taste, then stir in the fresh lime juice and chopped cilantro.
10To serve, divide the cooked quinoa among four bowls and top with the bean and vegetable mixture.
11Garnish with additional cilantro or a dollop of yogurt if desired, and serve warm.

🔧Equipment

Medium saucepan with lid
Large skillet
Wooden spoon
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 10g💛Saturated Fat: 1.5g❤️Cholesterol: 0mg🧂Sodium: 580mg🌾Total Carbs: 58g🥦Dietary Fiber: 12g🍬Sugars: 6g🥩Protein: 16g

📝Notes

For extra heat, add a pinch of cayenne pepper or a chopped jalapeno with the garlic. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Watch Video Of How Hearty Beans and Quinoa Bowl Works

This beans and quinoa recipe is always a great idea for any occasion – whether you’re hosting a family gathering or just need a quick weeknight meal solution.

One of my favorite things about this dish is its incredible versatility – you can serve it as a side dish at BBQs or holiday parties, use it as a base for vegan bowls at potlucks or picnics, or even package individual portions for school lunches or snacks on-the-go!

With its incredible nutritional profile and adaptability options galore, this recipe has earned its place as one of my go-to staples in the kitchen.

❓ Frequently Asked Questions About Hearty Beans and Quinoa Bowl

1.

What are some good substitutes for quinoa if I don’t have it on hand?

You can substitute quinoa with other grains like brown rice, bulgur wheat, or even farro – just be sure to adjust the cooking time accordingly.

2.

Can I use canned beans instead of cooking dried ones from scratch?

Yes, you can use canned beans as a shortcut – just be aware that they may contain added salt or preservatives. To minimize these effects, rinse the beans under cold water before using them.

3.

How do I store leftover beans and quinoa so they stay fresh?

To keep your leftovers fresh for as long as possible, store them in an airtight container in the fridge at 40°F (4°C) or below. For longer storage options like freezing or canning, be sure to follow proper food safety guidelines.

4.

What are some good ways to reheat leftover beans and quinoa without drying them out?

To reheat without drying out the dish, try microwaving it with a tablespoon of water until steaming hot – then stir in some extra herbs or spices if needed!

5.

Can I make this recipe gluten-free by using gluten-free quinoa?

Absolutely – just choose an organic brand that’s certified gluten-free to avoid cross-contamination risks during processing!

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