SOY-FREE   GLUTEN-FREE   OIL-FREE OPTION*

This is a recipe that’s good as is. However, you can add extra seasonal veggies, tempeh, seitan, or tofu or even change the spices. Think of this as a starting point and see where your creativity takes you.

Super Simple Mexican Quinoa with Black Beans is a flavorful and nutritious dish that brings together the vibrant flavors of Mexican cuisine. This easy-to-make recipe features a combination of quinoa, black beans, bell peppers, tomatoes, and spices, creating a wholesome and satisfying meal. Whether you’re looking for a quick weeknight dinner or a tasty side dish, this Mexican-inspired quinoa dish is sure to impress. With its colorful presentation and robust flavors, it’s a perfect option for those seeking a healthy and delicious plant-based meal. Let’s dive into the recipe and discover the simplicity and deliciousness of this Super Simple Mexican Quinoa with Black Beans.

YIELD: 4 servings

TOTAL PREP TIME: 15 minutes

TOTAL COOKING TIME: 20 minutes for stove top, 6 to 10 hours for slow cooker

INGREDIENTS

• 1 1/2 cups (225 g) chopped bell pepper
• 3 cloves garlic, minced
• 1 1/2 cups (355 ml) water
• 1 1/2 cups (270 g) diced tomatoes or 1 can (14.5 ounces, or 410 g), undrained
• 1 1/2 cups (258 g) cooked black beans or 1 can (15 ounces, or 425 g), rinsed and drained
• 1 cube vegetable bouillon
• 1 to 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 3/4 cup (128 g) quinoa, rinsed well
• Salt and pepper, to taste

INSTRUCTIONS

Stove-Top Directions:

1. Add all the ingredients except the salt and pepper to a medium saucepot with a lid.
2. Bring to a boil over high heat and then decrease the heat to low and cook for 15 minutes or until the tails unravel on the quinoa. That’s the signal that they’re ready to eat.
3. Season with salt and pepper. Taste and add more chili powder or cumin, if needed.

Slow Cooker Directions:

The night before:

1. Prepare the veggies and rinse the beans if you are using canned and keep them in the fridge overnight.

In the morning:

1. Add everything except the quinoa to an oiled slow cooker.
2. Increase the amount of water to 2 1/2 cups (570 ml). Cook on low for 6 to 10 hours.
3. About 1 to 2 hours before serving: Turn the slow cooker to high and add the quinoa.
4. Cook until you see the quinoa’s tails unravel, about 20 minutes. That’s the signal that they’re ready to eat.
5. Taste and add salt, more cumin, extra chili powder—whatever you need to do to make it the way you like it!

PER 1 1/2-CUP (340 G) SERVING:

• 254.3 calories; 2.6 g total fat; 0.1 g saturated fat; 11.6 g protein; 46.5 g carbohydrate; 9.3 g dietary fiber; 0 mg cholesterol.

SERVING SUGGESTIONS:

1. Main Course: Serve the Mexican Quinoa as a standalone main dish. It’s a complete and satisfying meal on its own. You can pair it with a side of fresh salad or steamed vegetables for added freshness and nutrition.
2. Burrito Bowls: Create delicious burrito bowls by layering the Mexican Quinoa with toppings such as diced avocado, shredded lettuce, chopped tomatoes, sliced jalapenos, and a dollop of sour cream or guacamole. It’s a customizable option where everyone can build their own bowl with their favorite toppings.
3. Stuffed Peppers: Use the Mexican Quinoa as a flavorful stuffing for bell peppers. Cut the bell peppers in half, remove the seeds, and stuff them with the quinoa mixture. Bake until the peppers are tender and the filling is heated through. This creates a visually appealing and tasty dish.
4. Tacos or Wraps: Spoon the Mexican Quinoa into taco shells or wrap it in tortillas for a delicious and portable meal. Top with your favorite toppings such as salsa, diced onions, chopped cilantro, and a squeeze of lime juice.
5. Side Dish: Serve the Mexican Quinoa alongside grilled vegetables, roasted chicken or fish, or as a side dish to complement any Mexican-inspired meal.

FANCY BEAN SUBSTITUTES:

• Black Calypso, Vaquero, Purple Runner