Southwestern Quinoa with Black Beans and Toasted Pe

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Southwestern Quinoa with Black Beans and Toasted Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions