Black Beans and Quinoa

    50 mins

    A healthier alternative to the black beans and rice dish commonly found in carribean and latin recipes. Quinoa is a nutty grain from South America and makes a wonderful substitute for rice.

    4688 people made this

    Serves: 10 

    • 1 teaspoon olive oil
    • 1 onion, chopped
    • 3 cloves garlic, chopped
    • 125g quinoa
    • 1 1/2 cups vegetable stock
    • 1 teaspoon ground cumin
    • 1/4 teaspoon cayenne pepper
    • salt and freshly ground black pepper to taste
    • 185g sweet corn kernels
    • 800g canned black beans, drained and rinsed
    • handful chopped fresh coriander

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat the oil in a saucepan over medium heat. Stir in the onion and garlic and cook until lightly browned.
    2. Add quinoa and vegetable stock. Season with cumin, cayenne pepper, salt and pepper. Bring the mixture to the boil. Cover, reduce heat, and simmer 20 minutes,
    3. Add corn and simmer about 5 minutes until heated through. Mix in the black beans and coriander.

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    Reviews in English (3927)


    I made this dish using brown lentils and I also added a da sh of turmeric. Although the dish looks fairly bland it is decieving as it has a nice sharp bite to it. I will make it again.  -  29 Aug 2012


    If I could give this six stars, I would. This satisfies ALL my requirements for a "great" recipe! Get a load of this, and I am not exaggerating: it's quick and easy, inexpensive, attractive to look at, delicious, and very very healthy. It travels AND refrigerates well and it can be eaten hot or cold. What else is there to say? I like to double the batch and bring it to work all week for lunch. Sometimes I add chopped red bell pepper to the onion and garlic saute, but that's mostly for added color and nutrition. It's also excellent just the way it is! Two thumbs up!  -  21 Aug 2007  (Review from Allrecipes US | Canada)


    This recipe was great! I served it as a side dish, but it definitely has potential to be a main course. I used one can of black beans and chicken stock because I didn't have veggie stock on hand. Next time I'll add a drained can of tomatoes with green chiles. I let my quinoa soak while I did my prep work, a total of about 10 minutes, and the quinoa came out soft and mushy (like a wet couscous). I think you can skip the soaking part for a firmer, "al dente" quinoa and that should taste fine. I think soaking for an hour would have turned it completely into mush.  -  06 Feb 2008  (Review from Allrecipes US | Canada)