Black Beans and Quinoa

For my first quinoa in place of rice dish, I opted to go with an old and flavorful favorite: Black Beans and Rice.   We decided this was a keeper.  It’s different from the black beans and rice, somehow…the texture maybe.  But quite tasty and still familiar.  And of course, a super source of protein between the quinoa, beans, and sausage.  Serves: 4 (if served with a side, such as a salad), 3 if served alone.


  • 1 pound smoked turkey sausage (I prefer Oscar Meyer), sliced
  • 1 can of black beans, drained
  • 1 can of rotel, undrained
  • 2 cups of quinoa, cooked
  • 1/2 cup diced, roasted red peppers
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2 Tbsp olive oil
  • 1/2 cup chicken stock
  • cumin
  • cilantro
  • paprika


  1. Saute the garlic and onion over medium high heat until onion is just translucent.
  2. Add in sausage and roasted red peppers. Cook until sausage begins to brown.
  3. Add black beans, rotel, and chicken stock. Bring to a bubble then reduce heat to medium low.
  4. Add 1 tsp cilantro, 1/2 tsp paprika, 1/2 tsp cumin (and these are guesstimates, as I wasn’t measuring, just dumping and sniffing!)
  5. Simmer until liquid is reduced by half.
  6. Add quinoa. Simmer until most of the liquid is absorbed.
  7. Serve with a crusty French bread to mop up the flavors left on the bottom of the bowl.

Bon appetite!

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