Vegan Black Beans and Quinoa

Want an easy and delicious, nutrient-rich meal the entire family will love? This vegan black beans and quinoa recipe comes together quickly, with simple plant-based ingredients. It is packed with protein, fiber and bursting with flavor.

This black beans and quinoa recipe is nutrient-dense and packed with plant-based protein, fiber and bold flavor, sure to spice up any weekend night, or tailgate party. It is delicious, easy to prepare with simple staple ingredients, and is incredibly versatile, so the entire family will love it. 

If you are anything like us, you are in a season of living life on the run, shuffling the kids between school, doctor appointments, sports, and all the activities. Not to mention, we are headed into fall and football season, which is sure to mean more friend and family gatherings. So, when we want a quick and healthy meal or side dish in a pinch, this is it! 

This delicious vegan recipe will steal the show all by itself, or you can take it to the next level and serve it up cold, adding cubed avocado and sliced cherry tomatoes, alongside your favorite tortilla chips. Trust me, it will score big with family and friends at your next get-together.

VEGAN BLACK BEANS AND QUINOA INGREDIENTS

Our vegan black beans and quinoa recipe will make the perfect powerhouse meal or snack. It is loaded with plant-based protein from wholesome super grain, quinoa and black beans. It is sure to keep you satiated and your body fueled for hours. 

Here are a few ingredients that take this recipe to another level of yummy goodness:

• Quinoa – This super grain has the perfect light and fluffy texture. It is considered a complete source of plant-based protein, containing all nine essential amino acids. It is gluten free and rich in protein and fiber. I prefer white quinoa for this recipe, but you may use tri-color or another color quinoa if you prefer.
• Black beans – We are huge fans of black beans so we opt for two cans, or 3 cups of cooked beans, but feel free to shake things up by using a combination of black beans and pinto beans if you prefer. 
• Red bell pepper – For its bold color and sweet flavor. Not to mention, it happens to be my favorite bell pepper; however, yellow bell pepper will work beautifully in this recipe as well. Add diced jalapeno when stirring in spices to kick this recipe up a notch.
• Onion and garlic – Obviously! Vidalia or yellow onion with fresh or minced garlic will bring the flavors together. If you do not have fresh or minced garlic on hand, a teaspoon of garlic powder will do the trick.
• Fresh or frozen corn – For its bold color.
• Vegetable broth – For depth of flavor. Extra virgin olive oil can be substituted for sauteing for added flavor if that is your jam. We try to omit added oils where we can.
• Cumin, smoked paprika, and cayenne pepper – For bold depth of flavor and a hint of spice.
• Salt and pepper – To bring all of these delicious flavors together.
• Avocado and fresh cilantro – Optional, but totally worth it! The creaminess of the avocado is worth the trip to the supermarket.

We are in love with this recipe as it is; but don’t hesitate to change it up and add a fresh spin to it. Be sure to let us know how it turns out in the comments below. 

Getting creative in the kitchen is what we love best!

HOW TO MAKE VEGAN BLACK BEANS AND QUINOA

This black bean and quinoa recipe is super quick and easy to throw together. Follow these simple steps:

First things first, place the dry quinoa in a mesh sieve or strainer and rinse under cold water, then set aside. This method will reduce any bitterness.

Second, Bring vegetable broth (or oil if you prefer) to a boil in a large pan over medium heat. Add the chopped onion and sauté for 3 minutes. Stir in red bell pepper and continue to cook for an additional 3 minutes, or until vegetables are tender, adding more vegetable broth or water a tablespoon at a time as needed to avoid sticking.

Next, add garlic and spices and sauté for 30 seconds, or just until fragrant. Then, add rinsed quinoa and stir to combine, allowing the flavors to come together. Reduce the heat and add the remaining vegetable broth, cover and simmer for 15 minutes, or until the quinoa is cooked with a light and fluffy texture. Stir in frozen corn and black beans (drained and rinsed), cover and continue to simmer for an additional 5 minutes.

Finally, remove from the heat and stir in a squeeze of fresh lime and cilantro. Taste and adjust spices as necessary. Serve immediately by itself topped with sliced avocado, or enjoy it as a filling on warm tortillas, with chopped romaine and salsa. Now I’m hungry!

Want to take this dish to the next level? Then, serve it chilled, topped with cubed avocado, sliced cherry tomatoes, and a side of your favorite tortilla chips. Your family and friends will thank you!

Store leftovers in an airtight container in the refrigerator for up to 5 days.

MORE DELICIOUS VEGAN RECIPES

If you love our vegan black beans and quinoa as much as we do, then try one of these delicious plant-based recipes next:

• Easy Chickpea Noodle Soup
• Creamy Vegan Fettuccine Alfredo
• Chickpea Salad Sandwich

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Vegan Black Beans And Quinoa

August 30, 2024

Servings: 4-6

Prep: 10 min

Cook: 20 min

Total: 30 min

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This vegan black beans and quinoa recipe is an easy and delicious, nutrient-rich meal, side, or snack the entire family will love. It is bursting with plant-based protein, fiber and bold flavor.

By: Katie Moszer

Ingredients

• 1 ½ cups uncooked quinoa (rinsed)
• 3 cups, plus ¼ cup vegetable broth, divided
• 1 vidalia or yellow onion, chopped
• 2 red bell peppers, stemmed, seeded, and chopped
• 3 garlic cloves, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• ¼ tsp cayenne pepper (optional)
• ¼ tsp salt/pepper
• 1 ½ cups frozen corn
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 freshly squeezed lime
• ¼ cup fresh cilantro, chopped (optional)
• Toppings (optional):
• Sliced or cubed avocado
• Cherry tomatoes
• Lime wedge
• Fresh cilantro
• Tortilla chips

Directions

• Step 1 Place the dry quinoa in a mesh sieve or strainer and rinse under cold water, then set aside. This method will reduce any bitterness.
• Step 2 Bring ¼ cup vegetable broth to a boil in a large pan over medium heat. Add the chopped onion and sauté for 3 minutes. Add in bell pepper and continue to cook for an additional 3 minutes, or until vegetables are tender, adding more vegetable broth or water a tablespoon at a time as needed to avoid sticking.
• Step 3 Add garlic, salt/pepper, cumin, smoked paprika, and cayenne pepper and sauté for 30 seconds, or just until fragrant. Then, add rinsed quinoa, stirring to combine, allowing the flavors to come together.
• Step 4 Reduce heat and add the remaining vegetable broth, cover and simmer for 15 minutes, or until the quinoa is cooked with a light and fluffy texture.
• Step 5 Stir in corn and black beans (drained and rinsed), cover and continue to simmer for an additional 5 minutes.
• Step 6 Remove from heat and stir in a squeeze of fresh lime and cilantro, if using. Taste and adjust spices as necessary.
• Step 7 Serve immediately by itself with sliced avocado, or enjoy it as a filling on warm tortillas, with chopped romaine and salsa. Yummy!
• Step 8 Take this dish to the next level and serve it chilled, topped with cubed avocado, sliced cherry tomatoes, and a side of your favorite tortilla chips. Your family and friends will thank you!
• Step 9 Store leftovers in an airtight container in the refrigerator for up to 5 days.