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Quinoa Bowl with Black Beans & Salsa

Quinoa Bowl with Black Beans & Salsa

Recipe courtesy of  Sujhey Beisser from Five Senses Palate


Here is recipe #2 that I shared at Balance Tierra this past weekend. This Quinoa Bowl with Black Beans is full of protein, colorful and with lots of flavors. Another recipe that can be prepared quickly for a weeknight dinner after a busy day. I always dress my salads with a simple vinaigrette (olive oil, vinegar, salt & pepper) and it just brings out so much flavor out of greens and in this case a purple cabbage that looks pretty and tastes even better. One of the ladies that had a taste of the recipe told me it was like a little explosion of flavors in her mouth and she was not expecting it. That is one of the best compliments I’ve heard about my food which makes me really happy!!!

Are you ready to experience the flavors of this Quinoa Bowl with Black Beans & Salsa? Let’s get cooking!

Servings: 4
Cooking Time: 30 minutes

1 1/2 cup water
1 cup quinoa
1 tsp. ground cumin
3 Tbsp. Extra virgin olive oil
1 Tbsp. red-wine vinegar
2 ½ cups cabbage, thinly sliced
½ cup red onion, thinly sliced
1 jalapeño pepper, seeded & chopped
1 – 15 oz. can black beans, rinsed
1 Tbsp. chili powder
1 Cup Cheddar or Monterrey Jack cheese, shredded
1 Cup Salsa (your favorite brand or homemade)
Salt & pepper to taste
To garnish: Cilantro leaves and avocado (optional)


1. Bring water and quinoa to a boil in a medium saucepan, add salt to taste. Reduce heat, cover and simmer until water is absorbed, about 15 minutes. Fluff with a fork and stir in cumin. Cover and set aside.
2. Meanwhile, whisk 2 tablespoon olive oil, vinegar in a large bowl. Season with salt & pepper. Add cabbage and onion; toss to coat.
3. Heat the remaining tablespoon olive oil in a medium skillet over medium heat. Add jalapeño and cook, stirring until softened, 1 to 2 minutes. Stir in black beans and chili powder; cook, stirring until heated through, about 3 more minutes. Remove from the heat
4. To serve, layer in each bowl: ¾ cup quinoa, 2 full spoons bean mixture and ¼ cup cheese. Top each portion with ½ cup cabbage salad and 2 tablespoon salsa. Garnish with cilantro leaves and avocado (optional). Enjoy!

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