Spicy Quinoa and Black Beans
A wholesome, one-pot vegan meal featuring fluffy quinoa and hearty black beans, infused with warming spices and fresh vegetables. This spicy, nutrient-rich dish is naturally gluten-free and perfect for quick dinners or meal prep.
Equipment
- 1 large deep skillet or heavy-bottomed pot with a lid
- 1 fine-mesh sieve for rinsing quinoa
- 1 Sharp chef’s knife
- 1 Measuring cups and spoons
- 1 Wooden or silicone spatula for stirring
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 2 garlic cloves minced
- ¾ cup quinoa rinsed
- 1 tsp ground cumin
- ¼ tsp cayenne pepper
- ½ tsp kosher salt adjust to taste
- ¼ tsp freshly ground black pepper
- 1 ½ cups vegetable broth or chicken broth/water as needed
- 1 cup frozen corn kernels
- 3 cups cooked black beans drained and rinsed (about two 15-oz cans)
- ½ cup fresh cilantro chopped, plus more for garnish
- Optional toppings: sour cream shredded cheese, diced avocado, hot sauce, lime wedges
Instructions
- Heat the olive oil in your large skillet or pot over medium-high heat. Once hot, add the diced onion and red bell pepper. Cook, stirring occasionally, until the vegetables are softened and develop a slight golden-brown color, about 5 minutes.
- Stir in the minced garlic and cook for another 30 seconds or until fragrant, being careful not to burn it.
- Add the rinsed quinoa to the skillet along with ground cumin, cayenne pepper, salt, and black pepper. Stir well to coat the quinoa and spices evenly with the oil and vegetables.
- Pour in the vegetable broth and give everything a good stir. Increase heat slightly and bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and cover the pot with the lid. Let it simmer for about 20 minutes, or until the quinoa absorbs the liquid and is tender.
- Remove the lid and fold in the frozen corn, black beans, and chopped cilantro. Continue cooking on low heat for another 5 minutes, stirring occasionally, until the beans and corn are heated through.
- Taste and adjust seasoning with additional salt, pepper, or cayenne pepper as desired.
- Serve warm, garnished with extra cilantro and your choice of toppings such as sour cream, shredded cheese, avocado slices, hot sauce, or a squeeze of fresh lime juice. This dish is also delicious wrapped in a tortilla as a burrito.
Notes
- For best results, rinse quinoa under cold water using a fine-mesh sieve to remove its natural bitter coating before cooking.
- Leftovers can be stored in an airtight container in the refrigerator for 3-5 days.
- Feel free to swap quinoa for rice or orzo; just adjust the amount of liquid accordingly.
- Substitute black beans with pinto beans or a bean mix for variety.
- To dial up the heat, add a diced jalapeño with the bell pepper or increase the cayenne pepper. To make it milder, omit the cayenne entirely.
