Black Bean, Green Bean, and Quinoa Bowl Recipe | Vegetarian Times Skip to main content

Black Bean, Green Bean, and Quinoa Bowl

Put away the dinner plates and pull out the bowls for this speedy, satisfying supper. Feel free to improvise with other gluten-free grains (such as millet or amaranth) as the base, use zucchini or yellow squash strips in place of the green beans, and switch out the black beans for chickpeas or black-eyed peas.

Ingredients: 

Ingredients: 

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4 tsp. olive oil, divided
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1 cup quinoa
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1 lb. fresh green beans, trimmed
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½ cup walnuts, finely chopped
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2 large shallots, diced (¼ cup)
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2 cloves garlic, minced (2 tsp.)
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1 15-oz. can black beans, rinsed and drained
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1 Tbs. sherry vinegar
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¼ cup finely chopped Italian parsley
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2 Tbs. grated lemon zest

Instructions: 

1. Preheat oven to 425°F.

2. Bring 2 cups water to a boil. Add 1 tsp. oil, and season with salt, if desired. Stir in quinoa. Cover, reduce heat to medium-low, and simmer 12 minutes. Remove from heat, and let stand, covered, 10 minutes. Transfer quinoa to large bowl.

3. Meanwhile, toss green beans with walnuts and 1 tsp. oil, and spread on large rimmed baking sheet. Season with salt and pepper, if desired, and roast 5 minutes, or until beans are crisp-tender and walnuts are toasted.

4. Heat remaining 2 tsp. oil in large skillet over medium heat. Add shallots and garlic, and sauté 5 minutes, or until translucent. Stir in black beans and sherry vinegar. Cook 1 minute, stirring constantly.

5. Stir black bean mixture, parsley, and lemon zest into quinoa. Divide among bowls, and top with green beans and walnuts.

Nutrition Information: 

Calories: 
398
Protein: 
17 g
Total Fat: 
16 g
Saturated Fat: 
2 g
Carbohydrates: 
57 g
Cholesterol: 
0 mg
Sodium: 
257 mg
Fiber: 
14 g
Sugar: 
6 g
Yield: 
Serves 4

Comments on this Recipe

A super fast, delicious, and well-balanced meal! I ditched the oven and cooked the green beans for a minute in boiling water and toasted the walnuts over the stovetop. Thanks!

So delicious and satisfying, and really easy to throw together, even when using a pressure cooker for the black beans. I could easily see subbing out some of the ingredients for lime, pumpkin seeds, and cilantro for a different vibe.

This was a great way to use what I had on hand. I think it needs dressing or sauce of some sort to bind it. It seemed a little dry to me.

I used lemon pepper instead of grated lemon, millet instead of quinoa, and green onions instead of shallots, and it tasted delicious!!