Black Bean And Tomato Quinoa Recipes

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BLACK BEAN AND TOMATO QUINOA



Black Bean and Tomato Quinoa image

Categories     Bean     Onion     Tomato     Side     Steam     Vegetarian     Quick & Easy     High Fiber     Cinco de Mayo     Quinoa     Healthy     Cilantro     Gourmet     Sugar Conscious

Yield Makes 4 (side dish) servings

Number Of Ingredients 10

2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
1 cup quinoa
1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro

Steps:

  • Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.
  • Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
  • Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
  • Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.

BLACK-BEAN & TOMATO QUINOA



Black-Bean & Tomato Quinoa image

Quinoa (pronounced "keen-wa" ) is a a fast-cooking, protein-packed whole grain. This is a healthy and great tasting dish. Also, it is great for adding extras like avocado, corn, bell peppers or whatever you have on-hand that sounds good.

Provided by Juenessa

Categories     < 60 Mins

Time 40m

Yield 4 side dish servings

Number Of Ingredients 10

2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
1 cup quinoa
1 (15 ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro

Steps:

  • Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
  • Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
  • Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes.
  • Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve).
  • Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes.
  • Remove pot from heat and remove lid.
  • Let stand, still covered with towel, 5 minutes.
  • Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.

Nutrition Facts : Calories 402.3, Fat 12.4, SaturatedFat 4.5, Cholesterol 15.3, Sodium 16.9, Carbohydrate 59.7, Fiber 12.9, Sugar 3.1, Protein 15.9

BLACK BEAN AND TOMATO QUINOA



Black Bean and Tomato Quinoa image

Categories     Bean     Tomato     Side     Steam     Quinoa     Vegan

Yield Makes 4 servings

Number Of Ingredients 11

2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
1 cup quinoa
1 (14- to 15-ounce) can black beans,
rinsed and drained
2 medium tomatoes, diced
4 green onions, chopped
1/4 cup chopped fresh cilantro leaves

Steps:

  • Whisk together the lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
  • Wash the quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
  • Cook the quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in a sieve, then set the sieve in the same pot with 1 inch of simmering water (the water should not touch the bottom of the sieve).
  • Cover the quinoa with a folded kitchen towel, then cover the sieve with a lid (don't worry if the lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove the pot from the heat and remove the lid. Let stand, still covered with the towel, 5 minutes.
  • Add the quinoa to the dressing and toss until the dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.

BLACK-BEAN AND TOMATO QUINOA SALAD



Black-Bean and Tomato Quinoa Salad image

Quinoa is a fast-cooking, protein-packed whole grain. Steamed, it makes a perfect partner for lime-spiked black beans and fresh tomato.

Provided by alison.klein

Categories     Black Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons lime zest, grated
2 tablespoons fresh lime juice
1 tablespoon unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
1 cup quinoa
1 (15 ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup fresh cilantro, chopped

Steps:

  • Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.
  • Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
  • Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve).
  • Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes.
  • Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
  • Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.

Nutrition Facts : Calories 337.8, Fat 9.3, SaturatedFat 2.7, Cholesterol 7.6, Sodium 16.2, Carbohydrate 52.7, Fiber 10.4, Sugar 3.1, Protein 13.3

BLACK BEAN & CORN QUINOA



Black Bean & Corn Quinoa image

Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter's college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. -Lindsay McSweeney, Winchester, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons canola oil
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
1 celery rib, finely chopped
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups vegetable stock
1 cup frozen corn
1 cup quinoa, rinsed
1 can (15 ounces) black beans, rinsed and drained
1/3 cup plus 2 tablespoons minced fresh cilantro, divided

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender., Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.

Nutrition Facts : Calories 375 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 668mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 10g fiber), Protein 13g protein.

QUINOA AND BLACK BEANS



Quinoa and Black Beans image

Very flavorful alternative to black beans and rice. Quinoa is a nutty grain from South America.

Provided by 3LIONCUBS

Categories     Side Dish     Grain Side Dish Recipes

Time 50m

Yield 10

Number Of Ingredients 11

1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, chopped
¾ cup quinoa
1 ½ cups vegetable broth
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
½ cup chopped fresh cilantro

Steps:

  • Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Nutrition Facts : Calories 153.3 calories, Carbohydrate 27.8 g, Fat 1.7 g, Fiber 7.8 g, Protein 7.7 g, SaturatedFat 0.2 g, Sodium 516.9 mg, Sugar 1.5 g

SPEEDY MEXICAN BLACK BEANS AND QUINOA



Speedy Mexican Black Beans and Quinoa image

A super-speedy simple supper the whole family will love. Full of Mexican flavor, but not too spicy. The ingredients are great to keep on hand in the pantry so you can whip this up on those busy nights.

Provided by mlovestocook

Categories     Everyday Cooking

Time 40m

Yield 6

Number Of Ingredients 10

5 ½ cups water, divided
2 cups quinoa
3 teaspoons chicken bouillon granules, divided
2 (15 ounce) cans black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL® Chunky)
½ teaspoon ground cumin
½ teaspoon ground coriander
⅛ teaspoon garlic powder
⅛ teaspoon cracked black pepper
½ (8 ounce) package shredded Monterey Jack cheese

Steps:

  • Bring 4 cups water to a boil in a medium saucepan. Stir in quinoa and 2 teaspoons chicken bouillon. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, 20 to 25 minutes.
  • Meanwhile, combine remaining 1 1/2 cups water and 1 teaspoon bouillon with black beans, diced tomatoes, cumin, coriander, garlic powder, and pepper in another medium saucepan. Bring to a boil. Reduce heat to medium and cover. Simmer until quinoa is ready.
  • Remove quinoa from heat and let sit for 5 minutes. Spoon the quinoa into bowls. Top with the seasoned beans and Monterey Jack cheese.

Nutrition Facts : Calories 418.4 calories, Carbohydrate 62.1 g, Cholesterol 16.7 mg, Fat 9.8 g, Fiber 14.3 g, Protein 21.7 g, SaturatedFat 4.1 g, Sodium 1026.8 mg, Sugar 0.3 g

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