Veggie Black Beans Quinoa Bowl is the ultimate healthy yet satisfying and scrumptious dish. And it’s a really easy, one-pot meal! It’s vegan-friendly and is packed with nutrient-rich grains, vegetables, beans, and tons of flavor.
I love it when a meal is super versatile, and can be used for multiple purposes. I had cooked cabbage leftover, a bag of fresh green beans in the refrigerator, black beans and yams in my pantry and always quinoa here to make a delicious vegetarian/vegan dish. I imagine that it would be delicious topped with a fried or poached egg for brunch as well but this time I threw a cooked yam on the side! Yum, Yum!
Happy Meatless Monday!
Ali in the Valley
Veggie Black Beans Quinoa Bowl...
This easy, one-pot, vegan-friendly dish is sure to satisfy anyone who loves bold flavor! Nutrient-rich grains, vegetables, and beans make for a hearty meal.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Author: Alison Ball
1 onion finely diced
2 cloves garlic minced
1 tablespoon olive oil
¾ cup quinoa
1 heaping teaspoon cumin
¼ teaspoon cayenne pepper
salt and pepper to taste
1.5 cups chicken broth water can also be substituted in a pinch!
1 cup frozen corn
3 cups cooked black beans drained and rinsed (or two cans)
1 bag of green beans steamed
1 cup cooked cabbage
In a large pot, sauté the onion in olive oil over medium-high heat until browned (approximately 5 minutes).
Add garlic; saute for one minute.
Add quinoa, cumin, cayenne pepper, salt, and pepper; stir to coat.
Add vegetable broth, stir, bring to a boil, and cover.
Turn heat to low and simmer for approximately 20 minutes, or until quinoa is cooked.
Add frozen corn, black beans; continue cooking on low heat until beans and corn are heated through (approximately 5 minutes).
Add steamed beans
Add cooked cabbage (cooked on stove stop with olive oil, salt and pepper)
Serve on it's own, or top with a yam!