Spicy Quinoa and Beans

Spicy Quinoa and Beans | cookeatbehealthy.com

Spicy Quinoa and Beans is one of my favorite go-to dishes.  It’s the dish I make when I’m craving spicy Mexican flavors, it’s the dish I make when I don’t feel like cooking (yep that happens), but want to have something healthy and tasty to eat all week, and it’s that one meal I turn to when I’ve over indulged (yep that happens too) and I need to get my eating back on track!  

Spicy Quinoa and Beans | cookeatbehealthy.com

This recipe is a nutritional powerhouse full of protein, vegetables, and spices that are sure to satisfy and keep you satisfied for hours!  Occasionally I’ll  add shredded chicken to this recipe and that’s fantastic too!  One time I added extra chicken stock and shredded chicken to make a healthy chicken tortilla soup that was to die for!  Basically what I’m saying is – take the basics I share here and run with it!  Create your own version…adjust the spices to your preferences.  Maybe add some browned ground beef and cheese and turn it into a casserole.  Add more vegetables if you like – I’ve made it in the summer when I have zucchini and summer squash coming outta my ears and it’s super tasty with those added in!  In this recipe I used black beans and pinto beans, but those could be switched up too!  Or how about roast a spaghetti squash and serve the quinoa and beans over the top?  I like to serve it as pictured with fresh tomatoes and avocado, but it would be fantastic with salsa, sour cream, your favorite cheese, tortilla chips…you get the idea!  The possibilities are limitless!

Spicy Quinoa and Beans | cookeatbehealthy.com

Spicy Quinoa and Beans | cookeatbehealthy.com

Spicy Quinoa and Beans | cookeatbehealthy.com

Spicy Quinoa and Beans | cookeatbehealthy.com

Start by sautéing the onion, peppers, celery, and garlic in olive oil or about 5 minutes – just until the vegetables start to soften.

Spicy Quinoa and Beans | cookeatbehealthy.com

Then add the quinoa and sauté another 2 or 3 minutes.

Spicy Quinoa and Beans | cookeatbehealthy.com

Spicy Quinoa and Beans | cookeatbehealthy.com

Spicy Quinoa and Beans | cookeatbehealthy.com

Next add the spices, then the beans and tomatoes, and then the chopped chipotle in adobo.  Finally the stock is added, bring it all to a boil, then reduce the heat and continue to simmer, stirring occasionally, until the quinoa is cooked and most the liquid is absorbed.

Spicy Quinoa and Beans | cookeatbehealthy.com

Here it is after its simmered for about 30 minutes – the corn is added about 10 minutes before removing from the heat.

Spicy Quinoa and Beans| cookeatbehealthy.com

This is just such a colorful and satisfying dish!  After eating it for a few days just exactly as I had prepared it, I addded some shredded chicken and homemade enchilada sauce and morphed it into Spicy Quinoa Suffed Peppers!  It was super tasty and my husband loved it too!

Spicy Quinoa and Beans
Serves 12
A spicy and satisfying protein-packed nutritional powerhouse recipe sure to curb even the biggest appetite!
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
206 calories
36 g
0 g
3 g
9 g
0 g
235 g
649 g
3 g
0 g
2 g
Nutrition Facts
Serving Size
235g
Servings
12
Amount Per Serving
Calories 206
Calories from Fat 30
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 649mg
27%
Total Carbohydrates 36g
12%
Dietary Fiber 7g
27%
Sugars 3g
Protein 9g
Vitamin A
7%
Vitamin C
25%
Calcium
6%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 15 oz. can black beans, drained and rinsed
  2. 1 15 oz. can pinto beans, drained and rinsed
  3. 1 15 oz. can fire roasted diced tomatoes
  4. 1 10 oz. can diced tomatoes with habanero
  5. 2 cups quinoa
  6. 4 cups vegetable stock
  7. 1 green pepper, diced
  8. 1 can chipotles in adobo - 2 peppers finely chopped - reserve the remainder for another recipe
  9. 1 cup frozen corn
  10. 1/2 large onion, chopped
  11. 2 stalks celery, sliced
  12. 1 jalapeño, minced
  13. 1 tbsp extra virgin olive oil
  14. 2 tsp cumin
  15. 1 tsp salt
  16. 1 tsp oregano
  17. 4 cloves garlic, minced
Instructions
  1. In a large stockpot, sauté onion, green pepper, jalapeño, celery, and garlic in olive oil for 5 minutes, until vegetables just begin to soften.
  2. Stir in quinoa and sauté another 2-3 minutes.
  3. Add cumin, salt, oregano, beans, tomatoes, and finely chopped chipotle peppers with a little of the adobo sauce. Stir well.
  4. Pour in vegetable stock, stir to combine, and bring to a boil.
  5. Reduce heat and simmer, covered, approximately 20 minutes, stirring occasionally.
  6. Stir in frozen corn and continue simmering, stirring occasionally, for about 10 more minutes or until quinoa is done.
  7. Serve as desired.
Notes
  1. Store leftovers in the refrigerator for up to 7 days.
beta
calories
206
fat
3g
protein
9g
carbs
36g
more
Cook Eat Be Healthy http://cookeatbehealthy.com/

10 Comment

  1. Yummy! This is right up my alley! I can’t wait to make it!

    1. I’m not the least bit ashamed to say I could/can/have eaten it for days on end! 😉

  2. Love how nutrient-dense this dish is, while still being light and delicious!

    1. Yes! Me too, Lisa!

  3. This is such a filling and healthy recipe! Thanks so much for this, I’ll be making this one soon!

    1. Thanks so much! I hope you love it!

  4. I love quinoa, and I’m always on the lookout for new ways to eat it. This looks sooooo good, AND simple to make. Pinned!

    1. Hopefully you’ll love it as much as I do! 😀

  5. Yum! I don’t use quinoa nearly enough. I love the addition of all those veggies. What a great meal!

    1. Thanks! The more veggies, the better! 🙂

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