Quinoa and black beans make the perfect combination. We love the easy prep of this one-pot meal.
If you’re a quinoa hold-out, but love Mexican food, this dish will convince you to make quinoa a regular part of your dinner menu. Skinny Quinoa with Black Beans is a perfect alternative to your traditional rice and beans recipes. The combination of quinoa, black beans, tomatoes, and spices, like cumin, chili powder, and fresh cilantro, make this delicious dish a family favorite. Plus, this recipe is vegetarian and gluten-free! As superfoods, quinoa and black beans contain the vitamins and minerals you need to help fight cancer, lower cholesterol, and so much more. The benefits are endless. Learn more about the health benefits of quinoa here. To add more flavor, not to mention nutritional power, top this recipe with sliced avocado. Make a little extra and enjoy Skinny Quinoa with Black Beans in a tasty a burrito the next day.
Skinny Quinoa with Black Beans
- 1 tablespoon olive oil
- 1 sweet onion or sweet onion, medium, diced
- 2 garlic cloves minced
- 3/4 cup quinoa uncooked - rinsed (red or white will work)
- 15 ounces black beans can - low sodium preferred, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon crushed red pepper flakes more or less to taste
- 1/2 teaspoon black pepper
- kosher or sea salt to taste
- 4 1/2 ounces diced green chilis can
- 10 ounces diced tomatoes can
- 1/2 cup cilantro freshly chopped
- 1 3/4 cup vegetable broth low sodium
- In a large skillet add olive oil, turn to medium-low heat and saute diced onions until tender, about 4 minutes, add garlic and saute one additional minute. Add the remaining ingredients in the order listed above. Cover, bring to a boil, reduce heat to a low boil and cook 15-20 minutes or until liquid is absorbed. Remove from heat and allow to sit 5 minutes covered before serving. Fluff quinoa with a large spoon and serve.
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This is an excellent recipe. I am a die-hard fan of Mexican food so this was a fabulous alternative. Thankfully I was able to adapt this to my slow cooker and it turned out very well. 😉
Amy, Great!! Glad you enjoyed.
How did you adapt it to the slow cooker?
Cindy, Quinoa doesn’t do well in the slow cooker because it only takes 15 minutes or so to cook.
I make a verison of this, but I add corn & avacado and use red onion. It's really good!
Rachel, Love your idea! 🙂
How did you do this in the slow cooker? Any changes to the recipe?
Leslie, I don't…quinoa doesn't hold up well in the slow cooker. 🙁
Do you drain the tomatoes before adding them?
Lola, No…use the liquid too.
Love this one!
Sounds delish! What do you serve this with? Or do you serve this as a one-dish meal?
Megan, It’s a one dish meal or serve with a nice salad.
I make this with mashed sweet potatoes seasoned with freeze dried chives and vegetable salt. I find sweet potatoes match so well with quinoa.
Sound great! How many servings does this make?
Ged, 4 to 5 servings at 1 cup each.
One of my favorite go-to recipes now.
Mine too! Can’t count how many times I’ve made it and shared the recipe with others!
I made this for dinner last night. It was super easy and I really enjoyed it!
I'm totally in love with this recipe and so is my fiance (who refuses to eat healthy). Thanks so much!
Amanda, Now that made my day!!! 🙂 By the way, my husband too.
I made a double recipe of this tonight. I used Rotel tomatoes, instead of using a separate can of green chiles. It took a little while longer to cook, but it was great. I'm sure the leftovers will reheat well, and this should freeze well, too. My family is going to go on Whole Living's Action Plan next week, so I'm trying out a few new recipes beforehand. Your website is great!
Leslie, Thanks so much!
I made this tonight! It is delicious! We added a little more spice. It didn't thicken into a pilaf but it was still very good.
Will this freeze and keep for future use
John, Yes, this can be freezed for future use. Cool it to room temperature and store in an airtight container in the freezer for up to 3 months.
How many servings does this make?
Annette, This recipe yields 4 servings and I have added the yield to the nutrition calculations. Enjoy!
Was there way too much liquid for anyone else? I would adjust, perhaps half the amount of broth.. maybe drain the tomatoes. My quinoa was cooked long before the liquid was absorbed or cooked out.. and I didn't end up with the right texture. Still edible and the flavor was good.. just use way less liquid..
Can you use water rather than vegetable broth, or is this a quinoa recipe that tastes better with broth? Thank you!!
Krista, Water is fine. The vegetable broth does add a nice taste but I use water in a pinch and the recipe is still delicious. 🙂
A little lemon or lime will really make the flavors pop.
You’re absolutely right, Jana! A little citrus would taste wonderful in this recipe!
How would you adapt this for brown rice instead of quinoa? My grocer didn’t have quinoa and I plan on making this tonight!
Amy, you should be able to cook it the same way! Rice and quinoa take about the same amount of time to cook.
Does the quinoa hold up well? I find when I make quinoa mixed with other stuff in gets all mushy or clumped
Celi, It holds up perfectly. This is one of my favorite quinoa recipes.
I have made this recipe 3 times now! It’s a huge hit in my house. It’s perfect on its own but I like to top it with shredded cheese, sour cream, lime juice, and crushed tortilla chips! Omg! I love it! Thank you for sharing!
Ashley, I so happy you like the recipe. 🙂 Thanks for the feedback.
Delicious! I added ground Turkey (non vegan version) and substituted Beef Broth for the veggie broth. Tons of flavor and a nice hearty, yet healthy meal on a cold, winter day.
Jen, YEAH!!! I’m so happy you enjoyed the recipe.