Southwestern Quinoa with Black Beans and Toasted Pecans Recipe

Name: Southwestern Quinoa with Black Beans and Toasted Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp. salt; 1 tsp. ground cumin; 1 tsp. ground coriander; 1/2 tsp. cinnamon; 3 Tbs. plus 1 tsp. olive oil, divided; 1 bunch green onions, thinly sliced ( 1/2 cup plus 2 Tbs.), divided; 1 1/2 cups red quinoa, rinsed and drained; 1 avocado, sliced, optional; 2 Tbs. plus 1 tsp. orange juice, divided; 2 cloves garlic, minced (2 tsp.); 1 15.5-oz. can black beans, rinsed and drained; 1/2 cup coarsely chopped toasted pecans, plus more for garnish

Servings: persons

1 tsp. salt
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. cinnamon
3 Tbs. plus 1 tsp. olive oil, divided
1 bunch green onions, thinly sliced ( 1/2 cup plus 2 Tbs.), divided
1 1/2 cups red quinoa, rinsed and drained
1 avocado, sliced, optional
2 Tbs. plus 1 tsp. orange juice, divided
2 cloves garlic, minced (2 tsp.)
1 15.5-oz. can black beans, rinsed and drained
1/2 cup coarsely chopped toasted pecans, plus more for garnish

1
Combine salt, cumin, coriander, and cinnamon in small bowl.
2
Heat 2 Tbs.
3
oil in saucepan over medium-low heat.
4
Add 1/2 cup green onions, cover, and cook 5 minutes, or until softened.
5
Stir in cumin mixture, then quinoa.
6
Add 2 cups water, and bring to a boil.
7
Reduce heat to medium-low, cover and simmer 18 to 20 minutes, or until spiral-like germ is visible.
8
Remove from heat, and fluff.
9
Place folded paper towel over quinoa, cover pot with lid, and let stand 5 minutes.
10
Transfer to bowl.
11
Place avocado slices (if using) on plate, and drizzle with 1 tsp.
12
orange juice and 1 tsp.
13
oil.
14
Season with salt, if desired.
15
Heat remaining 1 Tbs.
16
oil in skillet over medium heat.
17
Add garlic, and saute 30 seconds.
18
Stir in remaining 2 Tbs.
19
orange juice, then black beans.
20
Cover, and cook 2 minutes, or until warmed through.
21
Stir bean mixture into quinoa.
22
Stir in pecans.
23
Serve garnished with avocado (if using), remaining 2 Tbs.
24
green onions, and pecans.

832

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tsp. salt, 1 tsp. ground cumin, 1 tsp. ground coriander, 1/2 tsp. cinnamon, and more.

Yes, Southwestern Quinoa with Black Beans and Toasted Pecans falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Quinoa with Black Beans and Toasted Pecans

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