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Black Beans and Quinoa

Black Beans and Quinoa

  • Author: Joan Feldman


Protein-packed quinoa and black beans get a spicy kick from your favorite salsa in this fast, healthy and versatile dish. Serve for dinner or breakfast.



1 c. Quinoa

2. c. Water

1 Can black beans, preferably unsalted, drained

2 t. Olive oil

1/3 c. Salsa

Salt and Pepper

1 T. Butter


  1. Combine quinoa and water in a medium saucepan. Bring to a boil. Turn down the heat and simmer, covered, for 15 minutes or until the water has absorbed and the grains have “sprouted.”
  2. In a separate medium saucepan, heat the olive oil then add the drained black beans and salsa. Heat through. Season with salt and pepper to taste.
  3. Add the bean mixture to the quinoa and stir to combine. Add butter (optional) and season with salt and pepper to taste.


Serving suggestions:

Serve a generous helping of the quinoa and black beans with a poached or sunny-side-up egg on top.

Serve with your favorite avocado toast on the side or simply top with avocado slices.