One-Pot Beans and Quinoa | reluctantentertainer.com

One of the simplest meals to cook is Mexican food. Rice and beans, or in our household, we love One-Pot Beans and Quinoa. I cook it with salsa in the rice cooker, add the beans and spices, and it’s a lovely dish to serve as a side, or to use for Mexican filling for tacos, tostodas, burritos, salads, and more!

Good food is important to my family. Even though it never has to be perfect, expectations are on the higher side, that the meal will be healthy and nourishing. Quinoa with Black Beans is a perfect alternative to your traditional rice and beans recipes. We still love rice, but there’s just something so fresh about quinoa. Don’t you think?

I love Shauna Niquest’s book, Bread and Wine, that I most recently read. This quote was perfect for this post:

I believe every person should be able to make the simple foods that nourish them, that feel familiar and comforting, that tell the story of who they are. Each one of us should be able to nourish ourselves in the most basic way and to create meals and traditions around the table that tell the story of who we are to the people we care about. And the only way to get there is to start where you are. If you don’t cook, begin by inviting people over. Order pizza and serve it with a green salad and a bottled salad dressing. Get comfortable with people in your home, with the mess and the chaos. Focus on making people comfortable, on creating a space protected from the rush and chaos of daily life, a space full of laughter and safety and soul. Then next time or the time after that, try grilled flatbread pizzas, and make your own vinaigrette for the salad. The next time, try a dessert and an appetizer, and little by little, build a sense of muscle memory, a body of knowledge, a set of patterns for how your home and your heart open and expand when the people you love are gathered around your table. –Shauna Niquest

So the simplicity of quinoa and beans, no matter how you serve it, is perfect soul food in my household. It’s been a staple for years. I really do believe my kids feel “love” when they see me whipping up a large batch. :) Because food brings comfort, and when you’re treating your body right, it’s even more satisfying!

Sometimes we’ll take a bowl, melt cheese on top, then add the toppings, … lettuce, tomatoes, avocado, onions, and crunchy chips on top with sour cream or a homemade taco sauce.

Mm-m-m, now I’m really hungry!

What’s your go-to staple (or combination) that you always use when cooking Mexican food?

One-Pot Beans and Quinoa | reluctantentertainer.com
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One-Pot Beans and Quinoa

If you don’t think you’ll eat it all in a few days, it freezes well in a plastic bag.

Ingredients

  • 3 cups dry quinoa, I used a mix of red and golden quinoa, rinsed and drained
  • 2 cups salsa
  • 2 1/2 cups water or broth
  • 1 teaspoon chili powder
  • 1 tsp. cumin
  • Salt & pepper
  • 1 can Bush’s Black Beans, rinsed and drained
  • 1 can Bush’s Kidney Beans, rinse and drained

Instructions

  • Add quinoa, salsa, water and spices to the rice cooker. Cook on the brown rice setting.
  • When the rice is cooked and the alarm goes off, immediately turn off the rice cooker and add the 2 types of beans, plus salt (optional), and stir thoroughly.
  • Close the lid and let the quinoa mixture sit for an additional 10 minutes.
  • Serve warm as a side dish or in other dishes. Serve cold in a salad wrap or over chopped lettuce for a salad.
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