This Southwest Black Bean Quinoa is the perfect Tex-Mex side dish easily prepared for serving warm or as a cold salad. Use in taco bowls or a side dish for tacos!
I first had this Southwest Black Bean Quinoa over Thanksgiving week a few years ago while I was visiting friends and family in the Midwest. My friend, Cara, introduced it to me. She told me how much she liked the flavors and I couldn’t wait to try it.
There was no doubt in my mind that Ben would like it, too. I was also excited to add another healthy side dish to our collection. I served it as a warm side dish, similar to rice, and he enjoyed it. The next day, I served it as a cold salad. It was excellent.
Another way to serve this is as a bed to slices of grilled chicken with fruit on the side. This makes for a very healthy lunch or dinner, and you feel really good afterwards. Although, without the chicken, you can also enjoy this as a vegetarian meal. Lately, however, we have enjoyed as a base for taco bowls (or as a side to tacos) with my favorite Slow Cooker Beef Barbacoa. This combination is a good one to share as a meal for new moms, too!
Quinoa and Black Bean Salad
- 1 teaspoon vegetable oil
- 1 onion chopped
- 1 red bell pepper diced
- 3 cloves garlic peeled and chopped
- 3/4 cup uncooked quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste
- 1 cup frozen corn kernels
- 1 15 ounce can black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
- Heat the oil in a medium saucepan over medium heat. Add the onion and pepper, and saute until lightly browned. Mix in the garlic and heat until fragrant, about 30 seconds. Stir in the quinoa, then pour in the vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Cover, reduce heat to low, and simmer for 20 minutes.
- Stir in the frozen corn and continue to simmer about 5 more minutes, until heated through. Remove from the heat and stir in the black beans and cilantro. Serve warm or cold.