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Easy Budget-Friendly Black Beans & Quinoa for Food Bloggers Against Hunger recipe photo
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Budget-Friendly Black Beans & Quinoa for Food Bloggers Against Hunger

This Budget-Friendly Black Beans & Quinoa is nutritious, easy to make, and supports a great cause!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Budget-friendly, Easy, Vegan
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium red onion diced
  • 1/2 medium green pepper diced
  • 1/4 cup celery diced
  • 1 teaspoon dried oregano
  • 2 cloves garlic minced
  • 2 cups cooked black beans or use one 15-ounce can, drained and rinsed
  • 2 cups cooked quinoa
  • to taste Salt
  • to taste Pepper
  • several dashes Tabasco sauce optional

Instructions

  • Begin by heating the olive oil in a large skillet over medium heat. Once the oil is hot, add the diced red onion and sauté for about 3 minutes until it becomes translucent.
  • Next, add the diced green pepper and celery to the skillet. Cook for another 3-4 minutes, stirring occasionally, until the vegetables are tender and fragrant.
  • Stir in the minced garlic and dried oregano, cooking for an additional minute. This step will infuse your dish with a lovely aroma.
  • Now it’s time to add the cooked black beans to the skillet. If you are using canned beans, ensure they are drained and rinsed before adding them. Stir well to combine.
  • Add the cooked quinoa to the skillet and mix thoroughly with the black beans and vegetables. Season with salt and pepper to taste, allowing the flavors to meld together for about 2-3 minutes.
  • If you like a little kick, add several dashes of Tabasco sauce to the mixture and stir well. Adjust the seasoning according to your preference.
  • Remove the skillet from heat. Serve the black bean and quinoa mixture in bowls, garnished with fresh lime wedges for an extra burst of flavor. Enjoy your meal!

Equipment

  • Large Skillet
  • Cutting Board
  • Knife
  • Measuring Cups
  • Measuring spoons
  • Wooden Spoon
  • Serving bowls

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze the mixture for up to 3 months; thaw in the fridge overnight before reheating.
  • Reheat in the microwave or on the stovetop, adding a splash of water to maintain moisture.