Serves 4-6


  • 1/2 cup red quinoa
  • 1 cup water
  • 2 tbsp extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon chipotle powder
  • 2 cups cooked black beans
  • Juice & zest of one lime
  • 4 scallions, thinly sliced
  • 1 red or yellow bell pepper, diced
  • salt + pepper, to taste
  • 1/4 cup fresh cilantro, roughly chopped


  1. Bring the quinoa and water to a boil in a small saucepan. Cover, reduce heat and simmer for ~15 minutes. Fluff with a fork and set aside.
  2. Heat olive oil over medium-high in a large skillet. Add cumin, chili powder and chipotle powder to open up the spices. Add black beans and stir to coat in the spice mixture. Once coated, remove from heat.
  3. In a large bowl, add quinoa, scallions, peppers, lime zest and lime juice. Add bean mixture and toss to combine.  Season with salt and pepper to taste.
  4. Top with cilantro and enjoy! Can be served warm or cold.

Recipe reprinted with permission from Euphebe


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