Spicy Quinoa, Black Bean and Asparagus Bowl Recipe

by Sala @ Veggie Belly on August 17, 2012

Who doesnt love an easy, healthy quinoa salad! This spicy quinoa, black bean and asparagus recipe is a variation to quinoa salad. Its served veggie bowl style, with toppings of your choice and a dollop of sour cream.

You can use pinto beans or chickpeas instead of the black beans if you like. The recipe says 1-2 chipotle peppers; use them according to your taste. For an extra spicy kick, I also add some paprika, but its totally optional.

Select slim, tender asparagus, they will cook quicker. If you use thicker asparagus, make sure you cut them smaller.

Spicy Quinoa, Black Bean and Asparagus Bowl Recipe

serves about 4

Ingredients
1 tabespoon olive oil
1/2 a red onion, peeled and sliced thin
1 red pepper, sliced
3 cloves garlic, minced
1 1/4  cups quinoa
½ teaspoon paprika, optional
1-2 chipotle peppers in adobo sauce, minced
1 teaspoon dried oregano
30 thin asparagus spears (about 8oz), each cut into three pieces
One 15 oz can of black beans, drained and rinsed (about 1 ½ cups)
1 cup sour cream, I used low fat

Method
1. Heat oil in a saucepan and add onion, red pepper and garlic. Saute on medium till the onion and pepper is soft.
2. Add the quinoa, paprika if using, chipotle peppers and oregano. Stir for about 30 seconds.
3. Add 2 1/2 cups water and salt to the quinoa. Let it boil. Then reduce heat to low, cover with lid and let it simmer for about 12 minutes.
4. Two minutes before the quinoa is done (at approximately the 10th minute), add the asparagus to the pot, cover again and let the quinoa and asparagus cook for about 2 more minutes.
5. Removed lid, add black beans, and fluff the quinoa with a fork.
6. Serve with a dollop of sour cream and any of the other toppings below.

Optional toppings  – pick what you like
Chopped tomato
Sliced avocado
Chopped green onion
Diced mango
Sliced Olives
Shredded pepper jack cheese or cotija cheese
Chopped cilantro or parsley or green onion
Chopped calnuts
Lime wedges

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Comments

comments

{ 17 comments… read them below or add one }

1 Rosa August 17, 2012 at 8:25 am

A fabulous dish and combination!

Cheers,

Rosa

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2 Kankana August 17, 2012 at 9:21 am

I have started experimenting with Quinoa very recently. Not a huge fan of it yet, but liking it so far. The only things is that, it tastes a little bitter to me. Is that normal ?

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BP Reply:

Kankana – you have to make sure to wash it properly to remove all the siphons from the quinoa. Basically rinse the quinoa with a fine mesh sieve under water until there’s no soapy residue coming from it. Proper rinsing will eliminate the bitter taste. Google it to find out more.

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Sala @ Veggie Belly Reply:

Yes, you need to wash the quinoa if you find it bitter. Run it under cold water for a minute. The outer coating on some quinoas can be bitter. Maybe you should try switching brands if washing doesnt work.

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3 Laavanya August 17, 2012 at 10:05 am

WOw.. that looks amazing… love this mexican twist… can’t wait to try this!

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4 Mireille August 17, 2012 at 10:13 am

amazing..utilizing all of my fave ingredients

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5 Veronica August 17, 2012 at 12:28 pm

Thanks for sharing this recipe. There is not a lot of delicious dishes with quinoa.

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6 The Mistress of Spices August 18, 2012 at 5:01 am

Sounds and looks absolutely delicious! Good thing that I picked up quinoa on our last trip to the States (it’s pretty expensive here in Thailand).

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7 Kathleen Richardson August 18, 2012 at 5:57 am

Sala, I have some quinoa waiting in my cupboard for a clever idea like this! Can’t wait to try it.

Keep writing…

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8 Kiran @ KiranTarun.com August 19, 2012 at 1:22 am

I love bowl recipes. This is packed with hearty and healthy ingredients. Yummy too!

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9 Katie September 1, 2012 at 7:32 pm

This dish sounds delicious!! I will have to try it out very soon!! I don’t use asparagus in many dishes – usually alone – so this will be a new experiment for me!

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10 Anonymous September 30, 2012 at 12:00 pm

Where can you buy chipotle peppers adobo sauce in US?

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Sala @ Veggie Belly Reply:

International/mexican section of the grocery store.

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11 Stacy November 14, 2012 at 4:37 pm

I’ve been trying to make myself like quinoa and this is the first recipe where I actually do. YUM.

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12 Lekha January 10, 2013 at 8:52 am

Hi Sala, I just came across your recipe and made it – I added both lime and sliced spring onions and it is pretty good. I was wondering if you can give nutrition break downs on your website as well?

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13 Erika January 10, 2013 at 6:49 pm

This was great!! The combination of flavors was so good and it only took me 20 minutes and one pot. Thank you for posting this!

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14 Emma February 25, 2013 at 11:24 pm

Absolutely delicious!!
I used green beans instead of asparagus and added freshly cooked corn kernels as well – a hearty, healthy meal – thanks!

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15 Dana March 15, 2013 at 8:44 am

I just made this a couple nights ago, and it was delicious! Thanks for putting such an easy, healthy recipe on your blog! Keep ‘em coming! =)

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16 Bethany March 24, 2013 at 11:39 am

Thanks for this recipe. I added corn too, to sweeten it up. Mine was a bit watery, but not biggie.
Great photos too. I pinned it a few minutes ago and already you’ve had lots of repins!

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17 Angel June 27, 2013 at 3:42 pm

I just made this for dinner and it was YUMMY! I left out the chipotle peppers because I have littles ones that don’t like spice and we really enjoyed it. Thanks for sharing it :)

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