Happy Tuesday, friends! I hope your week is off to a great start! As promised, I have a recipe to share with you today—spicy black bean quinoa.
There’s so much to love about this recipe: it’s healthy, nutritious, delicious, and above all, easy to prepare. It’s a no-fuss dish that calls for less than 30 minutes in the kitchen, yet lasts the entire week.
As you can tell from the Tupperware, I’ve gotten in the habit of preparing a batch every Sunday to have on hand for weekday lunches.
Here’s a tip: Wilt spinach in the microwave for 30 seconds and then layer the quinoa on top. More veggies for the win!
Spicy Black Bean Quinoa
Inspired by Anne P.’s Vegan Mexican Quinoa Salad
1 cup uncooked quinoa
1 cup water
1 cup low-sodium vegetable broth
1 can black beans, drained and rinsed
1 red pepper, chopped
1 orange pepper, chopped
1 yellow pepper, chopped
1 cup salsa
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon Tabasco
pepper to taste
1 tablespoon fresh cilantro, chopped
1 ripe avocado (optional)
1. Combine quinoa, water, and vegetable broth in a pot. Bring to a boil, then cover, reduce to a simmer, and cook 10 to 12 minutes (until all liquid is absorbed).
2. Let quinoa cool, then combine in a large bowl with other ingredients.
3. Cut avocado and top portion with a few slices.