Spicy Quinoa and Black Beans
User Reviews
5
Spicy Quinoa and Black Beans
Description
Spicy Quinoa and Black Beans is a textured and flavorful dish featuring rinsed quinoa cooked in broth and infused with cumin and cayenne pepper. The recipe begins by sautéing diced onion and red bell pepper until softened and browned to deepen their flavor. Garlic is briefly added before stirring in quinoa and spices to coat. After simmering covered until the quinoa cooks through, corn, black beans, and fresh cilantro are stirred in and heated until combined. This layering of ingredients creates a dish with tender quinoa grains, the soft bite of beans, and pops of sweetness from corn, all balanced with warmth from spices.
The recipe lends itself to serving with toppings such as shredded cheese, avocado slices, sour cream, or hot sauce, allowing customization according to taste preferences. It is versatile enough to be enjoyed on its own or as part of a larger meal.
For substitutions, rice or orzo can replace quinoa with adjusted liquid amounts, and pinto beans can be used instead of black beans. To adjust the spiciness, a diced jalapeño can be added with the peppers or cayenne reduced or omitted for milder flavor.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 3/4 cup quinoa rinsed (see notes)
- 1 teaspoon cumin ground
- 1/4 teaspoon cayenne pepper
- kosher salt to taste
- black pepper to taste
- 1.5 cups vegetable broth or chicken broth, or water in a pinch
- 1 cup corn frozen
- 3 cups black beans drained and rinsed (or two 15-oz. cans, cooked
- 1/2 cup cilantro plus more for serving, chopped, fresh
- sour cream optional (for serving, multiple ingredients listed
- shredded cheese
- avocado
- hot sauce
- lime
Instructions
- In a large pot or deep skillet, sauté the diced onion and bell pepper in olive oil (1 tablespoon) over medium-high heat until softened and browned (about 5 minutes).
- Add garlic and stir; sauté for thirty seconds (or until fragrant).
- Add rinsed quinoa (3/4 cup), cumin (1 teaspoon), cayenne pepper (1/4 teaspoon), 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; stir to coat.
- Add vegetable broth (1.5 cups), stir, and bring to a boil.
- Turn heat to low and simmer covered for approximately 20 minutes, or until quinoa is cooked.
- Stir in frozen corn (1 cup), black beans (3 cups), and fresh cilantro (1/2 cup); continue cooking on low heat until beans and corn are heated through (about 5 minutes). Taste and adjust seasoning as necessary.
- Serve, and top with optional fixings in a bowl or in a wrap as a burrito if desired.
Notes
- Rinse quinoa thoroughly before use to remove bitterness and enhance fluffiness.
- Leftovers keep well refrigerated for 3 to 5 days in an airtight container.
- Adjust spice level by adding jalapeño with the bell pepper or changing the amount of cayenne pepper.
- Substitute rice or orzo for quinoa, modifying liquid amounts accordingly.
- Black beans can be replaced with pinto beans or a mixture of beans according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 66g | 22% |
| Protein | 19g | 38% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 332mg | 14% |
| Potassium | 951mg | 20% |
| Fiber | 16g | 64% |
| Sugar | 2g | 4% |
| Vitamin A | 1118IU | 22% |
| Vitamin C | 50mg | 56% |
| Calcium | 69mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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