Southwestern Quinoa with Black Beans and Toasted Pecans

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

  • 4Servings


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

  • Calories: 358
  • Carbohydrate Content: 44 g
  • Fat Content: 16 g
  • Fiber Content: 8 g
  • Protein Content: 12 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 567 mg
  • Sugar Content: 1 g