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!
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!
Start by sautéing the onion, peppers, celery, and garlic in olive oil or about 5 minutes – just until the vegetables start to soften.
Then add the quinoa and sauté another 2 or 3 minutes.
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.
Here it is after its simmered for about 30 minutes – the corn is added about 10 minutes before removing from the heat.
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!
- 1 15 oz. can black beans, drained and rinsed
- 1 15 oz. can pinto beans, drained and rinsed
- 1 15 oz. can fire roasted diced tomatoes
- 1 10 oz. can diced tomatoes with habanero
- 2 cups quinoa
- 4 cups vegetable stock
- 1 green pepper, diced
- 1 can chipotles in adobo - 2 peppers finely chopped - reserve the remainder for another recipe
- 1 cup frozen corn
- 1/2 large onion, chopped
- 2 stalks celery, sliced
- 1 jalapeño, minced
- 1 tbsp extra virgin olive oil
- 2 tsp cumin
- 1 tsp salt
- 1 tsp oregano
- 4 cloves garlic, minced
- In a large stockpot, sauté onion, green pepper, jalapeño, celery, and garlic in olive oil for 5 minutes, until vegetables just begin to soften.
- Stir in quinoa and sauté another 2-3 minutes.
- Add cumin, salt, oregano, beans, tomatoes, and finely chopped chipotle peppers with a little of the adobo sauce. Stir well.
- Pour in vegetable stock, stir to combine, and bring to a boil.
- Reduce heat and simmer, covered, approximately 20 minutes, stirring occasionally.
- Stir in frozen corn and continue simmering, stirring occasionally, for about 10 more minutes or until quinoa is done.
- Serve as desired.
- Store leftovers in the refrigerator for up to 7 days.