Spicy Quinoa, Black Bean and Asparagus Bowl Recipe

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

Related Posts with Thumbnails

Comments

comments

20 thoughts on “Spicy Quinoa, Black Bean and Asparagus Bowl Recipe

  1. 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 ?

    [Reply]

    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.

    [Reply]

    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.

    [Reply]

  2. 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?

    [Reply]

  3. 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! =)

    [Reply]

  4. 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!

    [Reply]

  5. 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 :)

    [Reply]

Leave a Reply to Kathleen Richardson Cancel reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>