Southwestern Black Beans & Quinoa

I love curling up on a cool day with a warming bowl of this heart goodness.  The fresh add-ons on top totally set it off.  Yum!


4 cups Organic Vegetable Broth

2 cups Quinoa (Tricolor, white, or red)

2 Sweet Yellow Onions, peeled and diced

1 Red Pepper, seeded and diced

1-2 tbsp Extra Virgin Olive Oil

4 Tomatoes, diced OR 1 large can Organic Diced Tomatoes

2 cans Organic Black Beans

1 tbsp Cumin

1½ tsp Chili powder

¼ tsp rounded Chipotle powder (or more chili powder)

½ tsp Oregano

¾ tsp Paprika

1 tsp Sea Salt, or as desired

Fresh chopped scallion or avocado, to top, as desired


Bring vegetable broth to a boil. Rinse quinoa in a fine sieve until water runs clear. Add (carefully) to boiling broth. Quinoa takes approx. 15 minutes to fully cook but, in this dish, it doesn’t have to be fully cooked before combining with other ingredients. So long as you transfer all of the quinoa and the broth together, it will finish cooking down and meld beautifully with the other flavors. You’ll know the quinoa is done when it becomes translucent and you see what looks like a little tail coiled inside the grain.

In a very large skillet or spaghetti pot, combine olive oil, onions and sweet pepper. Cook on high/med-high heat until onions begin to turn translucent.

Add spices, tomatoes, black beans and quinoa (with any remaining broth left in the pot). Continue cooking on medium heat until quinoa is tender.

Top with optional scallions or avocado and dig in!

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