Skinny Quinoa with Black Beans

4.12 from 17 votes

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.

4.12 from 17 votes

Skinny Quinoa with Black Beans

If you love Mexican food, this recipe with its delicious spices and healthy ingredients is perfect for you and your family.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Yield 4 people
Serving Size 1 cup
Course Dinner
Cuisine Mexican, Tex-Mex


  • 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.

Nutrition Information

Serving: 1cup | Calories: 201kcal | Carbohydrates: 33g | Protein: 7g | Fat: 4g | Sodium: 204mg | Fiber: 7g | Sugar: 3g |
SmartPoints (Freestyle): 6
Keywords Gluten-Free, Plant-Based, Quick and Easy

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

Be sure to check out our recipe for Qunioa Protein Bars, another Skinny Ms. favorite.

This post may include affiliate links.

Gale Compton

Gale co-founded SkinnyMs. with a goal to provide women with delicious recipes, fitness routines, and ways to reach their ideal weight. Gale has been featured on the Today Show in which she won a cook off for the best Lasagna. Be sure to search for her winning recipe, Skinny Lasagna Rolls.

Guided by her firm belief in healthy eating and the power of exercise, Gale has written two cookbooks and several fitness ebooks. She earned her Fitness Training Certification from, National Exercise & Sports Trainers Association. Gale loves to run with her dog Maggie and has completed numerous half-marathons.

More by Gale


  1. 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. 😉

    1. I make this with mashed sweet potatoes seasoned with freeze dried chives and vegetable salt. I find sweet potatoes match so well with quinoa.

  2. Pingback: Can’t Get Enough Quinoa #meatlessmonday « healthygirlandthecity
  3. I'm totally in love with this recipe and so is my fiance (who refuses to eat healthy). Thanks so much!

  4. 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!

  5. 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.

    1. 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.

  6. 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..

    1. 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. 🙂

  7. How would you adapt this for brown rice instead of quinoa? My grocer didn’t have quinoa and I plan on making this tonight!

    1. Amy, you should be able to cook it the same way! Rice and quinoa take about the same amount of time to cook.

  8. Does the quinoa hold up well? I find when I make quinoa mixed with other stuff in gets all mushy or clumped

  9. 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!5 stars

  10. 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.5 stars

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating