Southwestern Quinoa with Black Beans and Toasted Pecans

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

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



  • 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.