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Quinoa and Black Beans


40 minutes

6 servings


Main dish, side dish, hot or cold. This recipe is versatile and full of the right amount of nutrients, fiber, proteins, carbs, and fats.
Quinoa: high in lysine, protein, iron, phosphorous, calcium, and vitamins A, B and E

Quinoa and Black Beans


  • 1/2 tablespoon(s) extra virgin olive oil or coconut oil

  • 1 red onion, minced

  • 3 cloves garlic, minced

  • 1 uncooked quinoa, rinsed

  • 2 cup(s) low sodium vegetable broth

  • 1 bunch(s) of spinach, cleaned and chopped

  • 2 (15 ounce) cans black beans, rinsed and drained

  • 1/2 cup(s) chopped fresh cilantro

  • 1 tablespoon(s) fresh squeezed lemon juice, to taste


1. In a small colander, rinse the quinoa under running water.

2. Heat the oil in a Dutch oven, or medium to large soup pot, over medium heat. Stir in the onion and garlic, and sauté until soft, 5 minutes.

3. Add the quinoa and vegetable broth. Bring the mixture to a boil. Cover, reduce heat, and simmer low for 20 minutes. No need to stir while cooking.

4. Add spinach and continue to simmer about 5 minutes until heated through.

5. Mix in the black beans, cilantro, and lemon. Serve hot or cold. Enjoy!

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