Southwest Black Bean Quinoa

A super easy and super flavorful Mexican inspired dish. Made with quinoa, black beans, sautéed onions and peppers, and a simple southwest spice blend!

  • 1 cup quinoa

  • 1 15 ounce can of black beans, drained and rinsed

  • 1/2 onion, diced

  • 1/2 red bell pepper, diced

  • 3 tbsp olive oil

  • 1 tsp chili powder

  • 1/2 tsp cumin

  • 1/4 tsp paprika

  • 1 cup water
  • 3/4 tsp salt

  • pepper to taste

  • cilantro for serving
  1. Rinse quinoa in a fine mesh strainer and set aside. Add olive oil to a medium sized pot and sauté onions and peppers until soft and caramelized. 

  2. Add quinoa with spices, salt and a pinch of pepper. Stir to coat quinoa with spices and lightly toast the quinoa. Cook until quinoa is starting to appear more dry and sticking to the bottom of the pan a little bit. Pour in water and scrap up any bits that have gotten stuck to the pot. Bring to a simmer, cover, and reduce heat to low.

  3. Cook, covered, for 25 minutes. Turn off the heat and leave covered to steam for about 5 minutes. Remove the cover, fluff the quinoa. Add in the black beans and cover for 5 minutes allowing the bean to warm up. Served topped with cilantro leaves.

  • 30 - 45 minutes minutes