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Cuban Black Beans & Quinoa

Summer spice! High in protein and fiber - full of flavor.

Made this delightful dish for the family this week. YUMMMY!


For Quinoa

2 cups dry quinoa

1 cup water

2 cups vegetable broth

1 dried bay leaf

For Beans

2 tsp olive or avocado oil

1 Tbsp minced garlic

2 tsp each of: ground cumin & dried oregano

1/4 tsp cayenne pepper

2 Tbsp distilled white vinegar

2 cans black beans (drained & rinsed)

1/4 cup vegetable broth


Mango-Peach Salsa


Tortillas and/or Tortilla Chips



-Bring quinoa, water, broth, and bay leaf to a boil in saucepan

-Reduce heat to low, cover, and cook for 15-20 minutes

-Fluff quinoa prior to serving


-Heat oil in skillet on medium

-Add garlic, cumin, oregano, & cayenne - cook 1-2 minutes

-Deglaze skillet with vinegar

-Add beans & vegetable broth - cook for 5-7 minutes

Serve beans over quinoa with salsa & avocado!

Serves 3-4 adults generously.

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