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Black Bean and Quinoa Bowl with Peach Salsa

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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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SonjaBlack Bean and Quinoa Bowl with Peach Salsa

Comments 23

  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!

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  4. 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!!

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  5. 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!

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      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 :)

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