Southwest Quinoa and Black Beans Recipe

quinoa and black beans

This mixture of quinoa, black beans, corn, cilantro, and spices is so delicious people don’t even notice it’s vegan. Quinoa (pronounced kinwa) has been a staple in Andes region for thousands of years, where it is considered “mother of all grains”. Its high protein content (12%–18%) contains a balanced set of essential amino acids for humans, making it a complete protein source, unusual among plant foods.

Southwest Quinoa and Black Beans is a perfect summer party dish because:

  1. You can make it the night before (it’s almost better the next day)
  2. You can easily double or triple the recipe
  3. It’s great room temperature or cold
  4. It’s dairy, egg, and meat-free, so you don’t have to worry about leaving it out for a few hours
  5. It’s inexpensive to make and keeps well in the refrigerator for four to five days

1 teaspoon coconut or olive oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Salt and pepper to taste
1 cup frozen corn kernels
1 (15 ounce) can black beans, rinsed and drained
1/2 cup chopped fresh cilantro


  1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and sauté until lightly browned.
  2. Mix quinoa into the saucepan and cover with vegetable broth.
  3. Add cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.
  4. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through.
  5. Mix in the black beans and cilantro. Serve.


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