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Quinoa & Black Beans

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Quinoa & Black Beans

5 from 1 vote
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Course: Lunch
Cuisine: American
Keyword: black beans, dairy free, gluten-free, lowfat, Quinoa, vegetarian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 463kcal


  • 1 tablespoon olive oil
  • 1 medium bell pepper, red
  • 1 medium onion
  • 3 clove garlic
  • 3/4 cup quinoa, uncooked
  • 1 teaspoon cumin, ground
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1/4 teaspoon cayenne or red pepper
  • 1 1/2 cup vegetable broth
  • 30 ounce black beans, canned
  • 1 cup corn, frozen
  • 1/2 cup cilantro

Serve With

  • 2 medium mango


  • Heat oil in a saucepan over medium heat. Dice pepper and onion; mince garlic.
  • Add veggies and garlic to hot oil. Saute for 1-2 minutes, then add quinoa, cumin, salt, pepper, cayenne pepper (if desired), and broth. Stir to combine. Bring to a boil then reduce heat, cover, and simmer for 15 minutes or until nearly all the broth has been absorbed.
  • Drain and rinse beans; add to quinoa along with corn. Heat through and stir in chopped cilantro.
  • Serve with mango on the side.
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Calories: 463kcal | Carbohydrates: 85g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Sodium: 1207mg | Fiber: 21g | Sugar: 21g

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