Quinoa and Black Beans

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Quinoa and Black Beans

Prep 15 m

Cook 35 m

Ready In 50 m

10 Servings

153 Calories


"Very flavorful alternative to black beans and rice. Quinoa is a nutty grain from South America."

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  1. 1 teaspoon vegetable oil

  2. 1 onion, chopped

  3. 3 cloves garlic, chopped

  4. 3/4 cup quinoa

  5. 1 1/2 cups vegetable broth

  6. 1 teaspoon ground cumin

  7. 1/4 teaspoon cayenne pepper

  8. salt and ground black pepper to taste

  9. 1 cup frozen corn kernels

  10. 2 (15 ounce) cans black beans, rinsed and drained

  11. 1/2 cup chopped fresh cilantro


  1. Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.

  2. Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.

  3. Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

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