Black Bean and Quinoa Bowl with Peach Salsa

SonjaMain Courses23 Comments


Black Bean and Quinoa Bowl with Peach Salsa 

This bowl has a little bit of something for everyone.

For starters, it couldn’t get much healthier. Quinoa is chock full of health benefits. Same with black beans.

It’s full of fresh seasonal ingredients (like fresh herbs and peaches), and only requires a bit of stovetop cooking. Just under 15 minutes to cook this quinoa!  You couldn’t get too much faster than that.

Plus, it’s fun to say (KEEN-wah). I have a feeling kids might find this uber-nutritious grain something of a novelty. (I know I would have. It’s kind of like a natural funfetti.)

But the best part, at least to me, was that while it only took about 30 minutes to prepare, it was totally delicious!  There’s a lot going on here – sweet peaches, spicy jalapenos, crunchy green onions, savory beans, fluffy quinoa…the mix of tastes and textures kept us coming back for more!

This is a wonderful option for a quick summer weeknight meal. But don’t stop there! It would be perfect for guests – pair it with a salad (and perhaps this dessert?). I’m already thinking of trying a version with sweet potatoes or butternut squash for the winter.

You can get pretty creative on this one – let us know if you give your own “bowl of goodness” a try!

Black Bean and Quinoa Bowl with Peach Salsa
Serves about 4

Notes: You can now find quinoa at many grocery stores, especially bulk food stores. The package directions generally indicate to cook the quinoa with 2 cups water for every 1 cup quinoa, but this tends to make the quinoa a bit waterlogged. We found the ratio of 1 1/2 cups water for 1 cup quinoa to make for a fluffier texture.

What You Need
2 cups quinoa
1 recipe peach salsa
2 cans black beans
6 to 8 green onions (one bunch)
1/2 teaspoon cumin
1/2 teaspoon chili powder
Kosher salt
Fresh ground pepper

What To Do

Cook the quinoa: Rinse the 2 cups quinoa and drain completely. Place quinoa in a saucepan with 3 cups water and a few pinches kosher salt. Bring to a boil, then reduce the heat to very low, cover the pot, and simmer for about 13 to 15 minutes, until the water has evaporated. Turn of the heat and let sit covered to cool for about 5 minutes. Then fluff the quinoa with a fork, and add some salt and pepper to taste.

While the quinoa cooks, prepare the peach salsa.

3  Prepare the beans: Drain and rinse the beans. Chop the green onions. Mix the beans and onions with 1/2 teaspoon cumin,1/2 teaspoon chili powder, about 1/4 teaspoon kosher salt, and fresh ground pepper. Taste and add more seasonings if desired.

4  When the quinoa is finished, dish the quinoa into bowls, and top with the black bean mixture and peach salsa.

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23 Comments on “Black Bean and Quinoa Bowl with Peach Salsa”

  1. Laura

    Just tried this recipe today and LOVED IT!

    Great blog as well! so nice to have come across a GOOD meatless blog :) thanks.

  2. Bewtiching

    Amazing. Just made it and it might be one of the best things I have had in too long, and good for me!

    I topped mine with a avocado, and threw in some left over sweet corn with the black beans!
    Thanks for a great recipe and love the blog!

  3. Kirstin

    I made this last week and it went over well! Especially the peach salsa…I’m sharing it today on my blog and I’ll be sure to link back here and give you lots of kudo’s! I love your blog by the way!!

  4. Lynett Oliver

    Made this last night for Game Night. Since it’s a snacking type of affair, I turned this bowl into a salad & just mixed everything together. I wound up with about half the quinoa left over, which is fine cuz I’m making ratatouille later & I’ll just serve it with that. The salad was a huge it & everyone asked for the recipe. I’m already imagining all the other possibilities of quinoa bowls. Thanks for such a great idea!

    1. Sonja

      Wonderful — I’m so glad it worked out! Good idea with saving the quinoa separately — we did find that the leftovers of this dish weren’t nearly as good as fresh :)

  5. Aimee

    I made this for dinner a couple of nights ago and it was delish! Also made your bean flautas–another hit! I have to say, your recipes are spot on. Thanks more great ideas.

    1. Sonja

      Wonderful! So glad you enjoyed them – it’s always fun to know what people have made (and that they liked it too!)!

  6. Nicole@HeatOvenTo350

    I made this last night and I loved it. I subbed in nectarines with a pinch of sugar since that is what we had at our house. I’m bringing leftovers for lunch today at work and I’m already excited to eat them. :)

  7. Jennifer Biddle

    Delicious for the whole family. Used as a side and will have it for lunch the rest of the week (maybe with more peaches if they all ripen at once!). I glanced at the salsa recipe but just threw everything together with the ingredients I had. I added a tablespoon of honey and a few tablespoons of yogurt to the mix. Keep the whole dish moist and improves leftover mileage. Thanks for sharing. Looking forward to finding more great ideas in your blog!

  8. Lynn

    I love Quinoa, and look forward to trying this dish. One question. Do you wash your quinoa until the sudsing stops first? I find that this improves the flavor greatly, removing the bitter saponins. For those who don’t know, a warm water wash (I soak between drainings for about 5 minutes) about 5 or 6 times removes a lot of the bitterness.

    1. Sonja

      Hi Lynn! We’ve never tried this method, but it sounds interesting! We’ll keep it in mind for the next time. How many rinse / soak cycles would you say is bare minimum (in case we are in a rush :) )?

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