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2 black bowls of southwest beans & quinoa with lime slices, avocado sliced and chopped cilantro with tortillas in background.

Southwest beans & quinoa bowls


  • Author: Denise
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 bowls 1x

Description

Southwest beans & quinoa bowls are an easy, plant-based, oil free dinner or portable lunch done in 35 minutes. Top with your favorites and eat up!


Scale

Ingredients

Quinoa

  • 1 cup dried quinoa, rinsed and drained
  • 1 small onion, diced small
  • 2 cups vegetable broth

Beans

  • 1 medium onion, diced
  • 12 jalapenos diced (optional)
  • 2 cloves garlic, minced
  • 1 Tbsp. oregano
  • 6 plum tomatoes, chopped (1 ½ cups)
  • 115 oz. (400 gm.) can kidney beans, rinsed and drained
  • 115 oz. (400 gm.) can black beans, rinsed and drained
  • ½ bunch cilantro (coriander) chopped (more if you want it for a garnish)
  • 1 cup vegetable broth
  • 34 scallions (green onions, the green parts, cut on bias (at 450 angle)

Toppings and sides

  • Sliced avocado
  • Tortillas
  • Lime wedges
  • Salsa
  • tortilla chips

Instructions

Cook the quinoa

  1. Heat a pan to medium and add the onions and rinsed quinoa. Toss until the onions start to brown (5 minutes). Add 2 cups of broth. Cover and simmer until the liquid is absorbed (15 minutes). Leave the lid on the pot until you are ready to add it to the beans.

Cook the beans

  1. Heat a pan to medium and add the onions and jalapenos. Sauté for about 3 minutes until the onions become translucent. Add the garlic and oregano and sauté for an additional 30 seconds to coat everything.
  2. Reduce the heat and add the tomatoes, broth, beans and cilantro. Allow the beans to simmer until the liquid is absorbed by about half (15 minutes).
  3. Season with salt and pepper and add the scallions. Take off the heat.

Finish

In a bowl, add the quinoa and the beans. Garnish with additional chopped cilantro, sliced avocado and other additional toppings as desired. 


Notes

  • Although this recipe could have been converted to a one-pot meal, I think it best and easier to cook the quinoa and beans separately. This gives you the opportunity for the quinoa to rest and fluff up before you add it to the beans.
  • To tote this dish just mix the quinoa and beans together and reheat in the microwave. If you reheat on the stove top, add ¼ cup of water to keep it from sticking to the bottom of the pan.
  • I used white quinoa (the ‘regular’ kind), but you can use red or black if desired and just cook it the same way. Likewise, you can substitute rice. Sauté the small, chopped onion and add the rice and broth. Cook according to the package directions. Depending on the rice you use and cooking times, you may want to start that first and then prepare the veggies and cook the beans second.
  • Category: Salads & Bowls
  • Cuisine: American Southwest

Keywords: Southwest beans & quinoa bowls