Quinoa and Black Beans

This recipe for quinoa and black beans is delicious and works well as a side or main dish. It’s simple to make, and while quinoa can be pricey compared with other seeds and grains, it’s considered a good value, given how nutritious it is. The recipe starts off with a flavor base of onion, sweet red pepper and celery. Corn, black beans and quinoa are added later.

This is a great recipe for any meal, and you can even use it as a burrito filling. It also freezes well, so consider making a double or triple batch and storing it so you can put a filling meal on the table when you don’t have much time to cook.

Ingredients for Quinoa and Black Beans

• Vegetables: Onion, sweet red pepper and celery provide a flavor base for the recipe, similar to how mirepoix (onion, carrot and celery) or the Holy Trinity mixture (onion, celery and green bell pepper) work in French or Cajun/Creole cooking.
• Chili powder: While you can use actual 100% chili powder, it’s better to use the chili powder blend that most brands carry. This is a mix of chili powder and other ground spices like cumin.
• Vegetable stock: Use vegetable stock instead of water to infuse the quinoa with more flavor.
• Corn: You can save a little time by using frozen corn for this black beans and quinoa recipe.
• Quinoa: This protein-heavy seed (people call it a grain, but it’s really a seed) is an excellent ingredient for vegan and vegetarian dishes.
• Black beans: The flavor of black beans pairs well with quinoa. You could try using other beans, but the flavor of the cooked dish would change.
• Cilantro: You can skip the cilantro if you’re not a fan. If you like it, though, you’ll be happy to hear that part of it is cooked with the other ingredients, and part of it is used as a garnish.

Directions

Step 1: Saute the vegetables

Christine Ma for Taste Recipes

Heat the canola oil in a large skillet over medium-high heat. Add the onion, red pepper, celery, chili powder, salt and pepper to the pan, and cook for five to seven minutes, stirring constantly, until the vegetables are tender.

Step 2: Cook the stock and quinoa

Christine Ma for Taste Recipes

Stir in the vegetable stock and corn, and bring the mixture to a boil. Add the quinoa, stirring it in completely. Reduce the heat, and simmer the mixture, covered, for 12 to 15 minutes, or until all the liquid has been absorbed.

Step 3: Add the beans and finish cooking

Christine Ma for Taste Recipes

Add the beans and 1/3 cup of the cilantro. Cook until the mixture is heated through, stirring occasionally. Garnish with the rest of the cilantro.

Christine Ma for Taste Recipes

Quinoa and Black Bean Variations

• Add tomatoes: Chop and de-seed a small to medium-sized tomato, and add it at the same time as the corn. You can also try using a can of diced tomatoes, just drain them first.
• Make a non-veg version: Quinoa and black beans are wonderful as a vegetarian meal, but if you’re not vegetarian, you can add chunks of cooked chicken. Remember that any chicken you reheat needs to reach 165°F internally.
• Garnish with red onion: The onion in this recipe is cooked, and a yellow or white onion would be best for that. But if you want to add a little more color and crunch, sprinkle some diced red onion on the quinoa and black beans as a garnish.
• Use this recipe as a filling: You can eat this dish on its own, but you can also use it as a filling for tacos and burritos.

How to Store Quinoa and Black Beans

Any leftover quinoa and black beans need to go into an airtight container. This can be stored in the refrigerator for up to four days.

Can you freeze black bean quinoa?

Yes, you can freeze cooked quinoa and black beans. Let the food cool completely, then divide it into portions. Place each portion in either a freezer bag or a silicone freezer mold. Use up the quinoa and black beans within three months.

If you’re using a bag, carefully squeeze out the air as you close the bag, and pat the quinoa and black beans into a flat layer. Freeze these flat on a baking tray; when they’re frozen, you should be able to stack them or store them lined up on their sides.

If you’re using a freezer mold, fill the cups in the mold and freeze; when they’re frozen, wrap each block in freezer-safe wrap or foil, and store the blocks in a freezer bag or freezer-safe container. Some silicone molds come with airtight lids; if you have the storage space, you can leave the blocks of quinoa and black beans in the molds while storing.

Quinoa and Black Bean Tips

Christine Ma for Taste Recipes

How do you make quinoa fluffy and not mushy?

If your quinoa is turning out mushy, there’s probably too much moisture. In other words, you’re using too much water. If you’re making quinoa on its own, cook the quinoa exactly according to the package directions. For this recipe, where you’re cooking the quinoa with other ingredients, use the exact measurements for the vegetable stock, and make sure other ingredients like canned beans are fully drained. Let ingredients that you have to rinse (including the quinoa) sit in a strainer for a short time to ensure as much water has drained away as possible.

How do you give the quinoa itself more flavor?

Cooking the quinoa in stock usually infuses it with more flavor. This recipe uses vegetable stock; when you’re cooking quinoa on its own, you can also use chicken stock, if you’re not making it in a vegan or vegetarian dish. Of course, mixing the quinoa with aromatic ingredients or serving it with flavorful dishes helps too. Try serving the quinoa and black beans with smoky grilled chicken and lemonade.

Do you really need to rinse quinoa before cooking it?

In general, yes. Some packaged quinoa brands pre-rinse their product, and the packaging will say whether the quinoa has already been rinsed or if you need to do it yourself. If the quinoa hasn’t been rinsed yet, definitely rinse it. That will remove any grain particles that could affect the texture as well as remove saponin, which is a natural coating on quinoa that gives it a soapy taste.