Cuban Black Beans and Seasoned Quinoa

A quick and easy dinner that's like a fiesta in a bowl

Savory and cozy!

Mid week especially, we are all about quick and easy basics.

This simple dish of Cuban Black Beans and Quinoa cooked in a vegetable broth/ water mix for a light seasoning, topped with a tomato salsa and creamy avocado was fresh, full of flavor and crowd pleasing…  at least for me and my husband who could eat a version of this Every Day!.

Recipe adapted from Vegetarian Today, it was super easy to make and could be made ahead of time.

Scroll down for recipe.

Cuban Black Beans and Seasoned Quinoa


Cuban Black Beans, Seasoned Quinoa & Creamy Avocado
Prep time
Cook time
Total time
Fiesta in a bowl! This super easy recipe adapted from Vegetarian Today full of flavor, fresh and totally satisfying.
Recipe type: Dinner
Cuisine: Gluten-Free, Vegan
Serves: 3-4 servings
Seasoned Quinoa
  • 2 teaspoons canola oil
  • 1 cup quinoa
  • 1 clove garlic, minced
  • 1 cup vegetable broth
  • 1 cup water
  • 1 dried bay leaf
  • 2 tsp canola oil
  • ½ cup red onion, diced
  • 3-4 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • ¼ tsp cayenne pepper (optional --- I've left this out and it's still yummy)
  • 2 tbsp distilled white vinegar
  • 2 15 oz cans black beans, rinsed and drained.
  • ½ cup water
  • ½ cup grape tomatoes, diced
  • ¼ cup red onion, diced
  • ¼ cup jalapeno, finely chopped
Avocado, sliced or diced (Optional)
Seasoned Quinoa*
  1. In a medium sauce pan, heat oil over medium- high heat. Add quinoa and garlic. Cook 1 minute
  2. Stir in broth, water and bay leaf. Bring to a boil.
  3. Reduce heat to low and cook 15 minutes, or until liquid is absorbed.
  4. Remove from heat and let sit for 5 minutes, then fluff with a fork and remove bay leaf.
  5. *Alternatively, we have enjoyed this dish with plain unseasoned quinoa. Cook 1 cup dry quinoa in 2 cups water. Bring to a boil. Reduce to simmer, cover and cook 15 minutes until water absorbed.
  1. In a medium skillet, heat oil over a medium heat. Add onion, garlic, cumin, oregano and cayenne. Cook 2-3 minutes or until onion softens. Remove from pan and set aside.
  2. Deglaze the skillet with vinegar, scraping up any brown bits and reduce until vinegar nearly evaporates.
  3. Puree 1 can of beans in a food processor or mash with a fork.
  4. Added mashed beans, whole beans and water to the skillet. Stir and heat until heated through, about 2 minutes. Stir in onion mixture and combine well.
  1. Combine tomatoes, jalapeños and onion.
  1. In each bowl, add quinoa, beans and top with salsa and avocado.


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