Southwestern Quinoa with Black Beans and Toasted Pecans Recipe | Vegetarian Times Skip to main content

Southwestern Quinoa with Black Beans and Toasted Pecans

For this dish, it’s worth seeking out red quinoa for its dramatic color.



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1 tsp. salt
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1 tsp. ground cumin
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1 tsp. ground coriander
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½ tsp. cinnamon
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3 Tbs. plus 1 tsp. olive oil, divided
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1 bunch green onions, thinly sliced (½ cup plus 2 Tbs.), divided
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1 ½ cups red quinoa, rinsed and drained
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1 avocado, sliced, optional
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2 Tbs. plus 1 tsp. orange juice, divided
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2 cloves garlic, minced (2 tsp.)
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1 15.5-oz. can black beans, rinsed and drained
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½ cup coarsely chopped toasted pecans, plus more for garnish


1. Combine salt, cumin, coriander, and cinnamon in small bowl.

2. Heat 2 Tbs. oil in saucepan over medium-low heat. Add 1/2 cup green onions, cover, and cook 5 minutes, or until softened. Stir in cumin mixture, then quinoa. Add 2 cups water, and bring to a boil. Reduce heat to medium-low, cover and simmer 18 to 20 minutes, or until spiral-like germ is visible. Remove from heat, and fluff. Place folded paper towel over quinoa, cover pot with lid, and let stand 5 minutes. Transfer to bowl.

3. Place avocado slices (if using) on plate, and drizzle with 1 tsp. orange juice and 1 tsp. oil. Season with salt, if desired.

4. Heat remaining 1 Tbs. oil in skillet over medium heat. Add garlic, and sauté 30 seconds. Stir in remaining 2 Tbs. orange juice, then black beans. Cover, and cook 2 minutes, or until warmed through. Stir bean mixture into quinoa. Stir in pecans. Serve garnished with avocado (if using), remaining 2 Tbs. green onions, and pecans.

Nutrition Information: 

12 g
Total Fat: 
16 g
Saturated Fat: 
2 g
44 g
0 mg
567 mg
8 g
1 g
Serves 4