Smoky Black Bean Quinoa Bowls

Flavorful bowls featuring protein-rich black beans and quinoa, bright bell peppers, and corn, seasoned with smoky paprika and earthy cumin. A fresh, satisfying, and filling vegetarian meal.

• Prep: 20 min
• Cook: 40 min
• Total: 1 hr
• Servings: 8
• Cuisine: Mexican
• Difficulty: Medium
• Cost: $1.87/serving

Dietary

• Vegetarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sodium
• Low-Fat
• Low-Sugar
• High-Protein
• Halal
• Kosher
• High-Fiber

Tags

• savory
• healthy
• fresh
• comfort food
• stir-fry
• boil

Ingredients

• 3.5 cup black beans (dry, soaked overnight)
• 1.5 cup quinoa (dry)
• 6 cup water
• 2 bell peppers (1 red, 1 yellow, diced)
• 2 fresh corns (ears, kernels removed)
• 1 yellow onion (large, diced)
• 5 clove garlic (minced)
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 0.5 teaspoon dried oregano
• 0.5 cup fresh cilantro (chopped, plus more for garnish)
• 2 limes (juiced)

Instructions

1. Rinse the 3 1/2 cups dry black beans thoroughly. If not pre-soaked, quick soak by bringing to a boil with plenty of water for 5 minutes, then cover and let stand for 1 hour. Drain. In a large pot, combine the drained black beans with 8 cups of fresh water. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until tender. Drain excess water and set aside.
2. While beans cook, prepare the quinoa: Rinse the 1 1/2 cups dry quinoa thoroughly. In a medium saucepan, combine quinoa with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork and set aside.
3. Water-sauté the aromatics: In a large non-stick skillet or pot, heat 1/4 cup of water over medium heat. Add the 1 large diced yellow onion and water-sauté for 5-7 minutes until softened, adding more water if needed.
4. Add the 5 minced cloves garlic and diced 2 bell peppers. Water-sauté for another 5-7 minutes until vegetables are tender-crisp.
5. Stir in the 1 tablespoon smoked paprika, 1 teaspoon ground cumin, and 1/2 teaspoon dried oregano. Cook for 1 minute until fragrant.
6. Add the cooked black beans and fresh corn kernels to the skillet. Cook for 5 minutes to allow flavors to meld.
7. Remove from heat and stir in the 1/2 cup chopped fresh cilantro and the juice from the 2 limes.
8. Assemble the bowls: Divide the cooked quinoa among 8 serving bowls. Top generously with the smoky black bean and corn mixture. Garnish with additional fresh cilantro if desired.

Nutrition (per serving)

• Calories: 288
• Protein: 12.5 g
• Carbohydrates: 53.7 g
• Fat: 2.6 g
• Fiber: 9.8 g
• Sodium: 400 mg
• Sugar: 8 g