Budget-Friendly Black Beans & Quinoa for Food Bloggers Against Hunger
A simple, nutritious skillet dish combining black beans, quinoa, and sautéed vegetables for an easy, budget-friendly meal.
Equipment
- Large Skillet
- Cutting Board
- Chef’s knife
- Measuring Spoons
- Measuring Cups
- Spatula or wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1/2 medium red onion diced
- 1/2 green pepper diced
- 1/4 cup celery diced
- 1 teaspoon dried oregano
- 2 cloves garlic minced
- 2 cups black beans cooked (or one 15-ounce can, drained and rinsed)
- 2 cups quinoa cooked
- salt to taste
- black pepper to taste
- several dashes Tabasco sauce optional
- fresh lime wedges optional, for serving
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced red onion, diced green pepper, diced celery, and dried oregano to the skillet; cook, stirring occasionally, about 5 minutes until the vegetables begin to soften.
- Add the minced garlic and cook, stirring frequently, about 2 minutes until fragrant.
- Stir in the cooked black beans and cooked quinoa until evenly combined and warm; reduce heat to medium-low and continue cooking until heated through, about 2–3 minutes.
- Season with salt and black pepper to taste and add Tabasco sauce if using; stir to incorporate.
- Serve immediately with lime wedges for squeezing over each portion.
Notes
- Use canned beans for a quicker option.
- Cook quinoa ahead to speed preparation.
- Adjust Tabasco to control spiciness.
- Dice vegetables uniformly for even cooking.