Quinoa and Black Beans

This Southwestern quinoa and black beans recipe is a hearty, protein-packed meal that delivers bold flavor with simple pantry ingredients.

Fluffy quinoa, tender black beans, sweet corn, and warm spices come together in one skillet for a satisfying vegan dish that works perfectly as a quick weeknight dinner, meal prep lunch, or healthy side dish.

The combination of cumin, garlic, cilantro, and a touch of cayenne gives this recipe a bright, zesty flavor that tastes even better the next day.

Whether you serve it on its own, tucked into tacos, or alongside grilled vegetables, this easy quinoa recipe is filling, budget-friendly, and loaded with wholesome ingredients.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 10

Ingredients

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

Directions

  1. Heat vegetable oil in a large saucepan over medium heat. Add the chopped onion and garlic, cooking and stirring until softened and lightly golden, about 8 to 10 minutes.
  2. Stir in the rinsed quinoa and pour in the vegetable broth. Season with cumin, cayenne pepper, salt, and black pepper.
  3. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the quinoa is tender and the liquid has been absorbed.
  4. Add the frozen corn and continue cooking for another 5 minutes until heated through.
  5. Stir in the black beans and chopped cilantro. Cook for 2 to 3 more minutes until everything is warmed through.
  6. Serve hot as a main dish, side dish, or filling for tacos and burritos.

Chefs Notes

  • Rinsing the quinoa before cooking helps remove any bitter flavor.
  • Add diced bell peppers, tomatoes, or jalapeños for extra texture and flavor.
  • Top with avocado slices, lime wedges, or dairy-free sour cream before serving.
  • This recipe stores well in the refrigerator for up to 4 days, making it ideal for meal prep.
  • For extra smoky flavor, substitute smoked paprika for part of the cayenne pepper.
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