SIMPLE BLACK BEAN QUINOA SOUP
Delicious and Healthy Black Bean Quinoa Soup is simple to make because the quinoa cooks in the SAME POT as the soup AT THE SAME time so all the flavors perfectly blend together.
Provided by Marjory Pilley
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Heat olive oil in a large cooking pot over medium heat.
- Add onion and saute for about 5 minutes or until the onions are softened.
- Add garlic and cook for 1 minute more.
- Add the remaining soup ingredients, except for the garnishes, to the pot and stir to combine.
- Raise heat to high bring soup to a low boil.
- Reduce heat and simmer for about 20 minutes.
- Garnish with avocado and cilantro, if desired
Nutrition Facts : Calories 423 kcal, Carbohydrate 74 g, Protein 23 g, Fat 4 g, Sodium 626 mg, Fiber 22 g, Sugar 5 g, ServingSize 1 serving
SPICY BLACK BEAN AND QUINOA SOUP
This is a healthy, tasty soup that is so easy to make. The quinoa adds plenty of protein to this soup.
Provided by STTLADY
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 52m
Yield 4
Number Of Ingredients 14
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Add onion, celery, and carrot; cook and stir until onion is translucent and celery and carrot are crisp-tender, 3 to 5 minutes. Stir in garlic, paprika, and red pepper flakes; cook until fragrant, about 1 minute.
- Pour chicken broth, water, and quinoa into the saucepan. Bring to a simmer; reduce heat to medium-low, cover, and cook until quinoa is tender, about 20 minutes.
- Stir in diced tomatoes with juice, black beans, and corn. Bring back to a simmer and cook, uncovered, until black beans are heated through, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 283.8 calories, Carbohydrate 49 g, Cholesterol 3.6 mg, Fat 3.7 g, Fiber 12.1 g, Protein 15.1 g, SaturatedFat 0.8 g, Sodium 746.4 mg, Sugar 6.8 g
VEGAN BLACK BEAN SOUP
Packed with hearty plant based protein, vegetables and spices, this quick and easy Vegan Black Bean Soup is perfect for a cozy weeknight meal. Kid and husband approved. Ready in just 30 minutes!
Provided by Jenn Sebestyen
Categories Soup
Time 30m
Number Of Ingredients 17
Steps:
- In a soup pot over medium heat, sauté the onion and garlic in 1/4 cup water until soft and translucent, about 5 to 6 minutes.
- Add the red bell pepper and sauté 2 to 3 minutes until starting to soften.
- Add the cumin, oregano, smoked paprika and salt and sauté another minute or two until the spices are fragrant.
- Add the black beans, tomatoes and vegetable broth. (Start with 3 cups of broth, you can add more later if you like a thinner soup). Increase heat to high to bring to a boil, then reduce heat to medium-low and simmer 15 to 20 minutes.
- Using an immersion blender, purée as much as the soup as you like (I do about 1/2). Alternately, you can carefully transfer 1/2 of the soup to a blender, purée, and add back to the pot. Add the other cup of broth if you like a thinner soup.
- Serve hot with the toppings of your choice.
Nutrition Facts : Calories 197 kcal, Carbohydrate 34 g, Protein 11 g, Fat 1 g, Sodium 747 mg, Fiber 11 g, Sugar 5 g, ServingSize 1 serving
VEGAN BLACK BEAN SOUP
This Vegan Black Bean Soup is the perfect healthy comfort food. With quinoa, corn, cilantro and lime juice, this is a nutritious soup recipe is one you will crave.
Provided by Wendy Polisi
Categories Soup
Time 48m
Number Of Ingredients 16
Steps:
- Heat oil over medium heat. Add onion and pepper and sauté for 5 minutes. Add quinoa, garlic and chili powder and sauté another 3 minutes.
- Stir in broth, black beans, carrots, corn, bay leaf, salt, and pepper.
- Bring to a boil. Reduce heat to medium-low and simmer covered for 20 minutes. Stir in cilantro and lime juice and garnish to serve.
Nutrition Facts : Calories 179 kcal, Carbohydrate 31 g, Protein 6 g, Fat 4 g, Sodium 847 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
QUINOA AND BLACK BEANS
Make and share this Quinoa and Black Beans recipe from Food.com.
Provided by Pineapple
Categories Low Cholesterol
Time 50m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
- Mix quinoa into the saucepan and cover with the broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
- Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans, cilantro and lime juice. Top with chopped tomatoes.
INSTANT POT MEXICAN QUINOA AND BLACK BEANS
Flavorful quinoa with salsa, black beans and sliced avocado. A fast and easy meatless meal or an amazing side dish.
Provided by 365 Days of Slow and Pressure Cooking
Categories Meatless
Time 30m
Number Of Ingredients 11
Steps:
- Add water to the Instant Pot. Sprinkle in the quinoa. Dump in the black beans and top the beans with the salsa. Add in the bay leaf, cumin, salt and garlic powder.
- Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual pressure cook button to 1 minute. When the time is up let the pot sit for 10 minutes then move the valve to venting. Remove the lid.
- Gently stir in the lime juice.
- Scoop the quinoa onto plates and top with avocado slices and any other options you like.
Nutrition Facts : Calories 280 calories, Sugar 3.1 g, Sodium 783.9 mg, Fat 2.1 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 50.5 g, Fiber 3.8 g, Protein 12.2 g, Cholesterol 0 mg
HEARTY QUINOA AND WHITE BEAN SOUP
Soup doesn't have to be loaded with meat to be deeply satisfying. This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul, is proof of that fact. Quinoa adds a lovely bit of texture, and beans - practically any variety will do - add heft and a wonderful creaminess as they break down in the broth. This recipe begs to be tampered with, so feel free to add more beans, vegetables, quinoa or fresh herbs. One reader even added a few cups of cooked pasta. It's almost impossible to mess up, so don't hold back.
Provided by Jeff Gordinier
Categories dinner, weekday, main course
Time 45m
Yield 6 servings (about 2 1/2 quarts)
Number Of Ingredients 13
Steps:
- Heat oil in a large, heavy-bottomed saucepan over medium heat. Add onions, carrots and celery, and sauté until barely tender, about 5 minutes. Add beans and garlic and stir for 2 minutes.
- Stir in tomatoes and their juices, and vegetable stock. Simmer for 20 minutes.
- Add quinoa, parsley, oregano or other herb, and bay leaf. Cover and simmer until quinoa is cooked, 12 to 15 minutes. Season with salt and pepper to taste. Remove bay leaf and serve.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1155 milligrams, Sugar 5 grams
BUTTERNUT SQUASH BLACK BEAN QUINOA
This roasted butternut squash quinoa with black beans is seasoned with a mix of dried spices including cumin and chili powder plus fresh cilantro and lime juice.
Provided by Paige Adams
Categories Side Dish
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, whisk together the olive oil, cumin, paprika, chili powder, onion powder, garlic powder, salt and pepper. Stir in the butternut squash, coating in the oil and spices.
- Spread the squash across a sheet pan. Roast for 25-30 minutes until it is tender and starting to brown at the edges.
- While the squash is roasting, make the quinoa. Bring the water and quinoa to a boil. Reduce the heat, cover and simmer for 12 minutes until the quinoa is cooked and the water has been absorbed. Let the quinoa sit for 5 minutes before fluffing with a fork.
- Combine the roasted squash and black beans in a large bowl. Stir in the lime juice. Then fold in the quinoa, scallions and cilantro.
Nutrition Facts : Calories 351 calories, Sugar 2.2 g, Sodium 737.2 mg, Fat 10.2 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 55.3 g, Fiber 11.7 g, Protein 13.3 g, Cholesterol 0 mg
BLACK BEAN & CORN QUINOA
Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter's college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. -Lindsay McSweeney, Winchester, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender., Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.
Nutrition Facts : Calories 375 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 668mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 10g fiber), Protein 13g protein.
BLACK BEAN QUINOA SOUP
In less than 40 minutes, you can enjoy this delicious black bean soup. It's flavored with chili powder, cilantro and lime juice and topped with chopped avocado for a Mexican flare.
Categories Soups and Stews
Number Of Ingredients 15
Steps:
- In a soup pot, heat 2-3 tablespoons water, add onion and green pepper and water saute until tender, about 5 minutes, adding more water if needed to prevent sticking. Add garlic and saute another 30 seconds, until fragrant. Add the tomatoes, cumin, chili powder and red pepper flakes and cook for 2-3 minutes, until tomatoes soften. Add carrots and vegetable broth, bring to a boil, stir in the quinoa, reduce heat, cover and cook for 10 minutes. Add black beans and continue cooking until heated through and quinoa is tender, about 10 minutes. Add spinach or kale and stir until wilted. Remove from heat and stir in cilantro and lime juice. Serve garnished with chopped avocado.
Nutrition Facts : Calories 372.204 calories
BLACK BEAN QUINOA SOUP
This was adapted from a recipe on drfuhrman.com. I simplified the instructions to make it easier to prepare.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional)......You can reduce prep time by using frozen pre-chopped vegetables and jarred garlic.
Provided by Anne Sainz
Categories Black Beans
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Chop onion, bell pepper, garlic and carrot and put in large soup pot (at least 6 quarts).
- Add diced tomato, cumin, chili powder, cilantro, red pepper flakes and beans to soup pot.
- Add quinoa and broth to soup pot.
- Bring to a boil, then reduce heat, cover and cook for 30 minutes.
- Add spinach and lime juice and cook until spinach is thawed, stirring occasionally.
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- Put the quinoa and 2 cups water in a medium saucepan. Bring to a boil, then lower the heat to a simmer. Cover and cook 15 minutes until the liquid is absorbed. Fluff the grains with a fork and transfer to a serving bowl to cool slightly.
SPICY QUINOA AND BLACK BEANS - BOWL OF DELICIOUS
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- In a large pot or deep skillet, sauté the diced onion and bell pepper in olive oil (1 tablespoon) over medium-high heat until softened and browned (about 5 minutes).
- Add rinsed quinoa (3/4 cup), cumin (1 teaspoon), cayenne pepper (1/4 teaspoon), 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; stir to coat.
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- Heat oil in pan over medium heat and cook onion for a few minutes. Add garlic and red chili pepper and cook until aromatic.
- Add 2 cups of the vegetable broth and quinoa. Bring a boil and cook for 5 minutes before adding the remaining vegetable broth. Bring to a boil.
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