This Quinoa & Black Bean Bowl recipe is versatile, allowing you to customise it with your favourite veggies and toppings.
Ingredients for the quinoa
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tsp cumin
- ½ tsp chili powder
Ingredients for the black beans
- 1 can black beans, rinsed and drained
- ½ red onion, diced
- 1 clove garlic, minced
- 1 tbsp olive oil
- ¼ tsp smoked paprika
- Salt and pepper to taste
Ingredients for the toppings
- Avocado, sliced
- Cherry tomatoes, halved
- Corn kernels
- Salsa
- Cilantro, chopped
- Lime wedges
- vegan sour cream
Due to their dark colour, black beans are rich in anthocyanins, which are powerful antioxidants. These compounds help protect your cells from damage caused by free radicals, which are implicated in various chronic diseases
Instructions
- Cook the quinoa in a medium saucepan by combining the rinsed quinoa, vegetable broth, cumin, and chilli powder.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork.
- Heat the olive oil in a skillet over medium heat.
- Add the diced red onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the black beans, smoked paprika, salt, and pepper. Cook, stirring occasionally, until heated through.
- Divide the cooked quinoa between bowls.
- Top with the black bean mixture.
- Add the toppings.
- Squeeze a lime wedge over the top.
Author: Pedro van Gaalen
When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.
