Black Beans and Quinoa

    50 minutes

    Tinned black beans, corn and quinoa go together in this warming stew. You can also substitute borlotti beans or kidney beans.

    4724 people made this

    Serves: 10 

    • 1 teaspoon olive oil
    • 1 onion, chopped
    • 3 cloves garlic, chopped
    • 125g quinoa
    • 1 1/2 cups (375ml) vegetable stock
    • 1 teaspoon ground cumin
    • 1/4 teaspoon cayenne pepper
    • salt and freshly ground black pepper to taste
    • 185g sweet corn kernels
    • 800g tinned black beans, drained and rinsed
    • handful chopped fresh coriander

    Preparation: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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (3989)


    Something else. 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 chillis. 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.  -  29 Sep 2008


    Loved this recipe!! I'm a vegetarian & am always looking for protein packed recipes, & this one packs a punch. On advice from other reviewers I added zucchini, red pepper & tomatoes. YUMMY!!  -  15 Jun 2010


    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 colour and nutrition. It's also excellent just the way it is! Two thumbs up!  -  29 Sep 2008