This Southwestern Quinoa and Black Beans recipe can be made in about twenty minutes and works as a light main course for lunch or as a side dish! Healthy and delicious!

Southwestern Quinoa and Black Beans

This Southwestern Quinoa and Black Beans recipe can be made in less than 30 minutes and doubles as a healthy side dish or light main course for lunch! 
Course Main or Side Dish
Cuisine Mexican, southwestern
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 -6
Calories 285kcal
Author Tempie


  • 1 tbsp ghee or olive oil
  • 1/2 medium red onion, diced
  • 1/2 large red bell pepper
  • 1 large jalapeƱo, ribs and seeds removed if desired, finely chopped
  • 3 small cloves of garlic, minced
  • 2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp onion powder
  • 1/2 tsp fine sea salt or to taste
  • 1-1/2 cups water
  • 3/4 cup quinoa (rinsed if not pre-rinsed kind)
  • 1 (14.5 oz) can of black beans, drained and rinsed
  • 3/4 cups frozen sweet corn (no need to defrost)
  • 1/4 cup chopped fresh cilantro (or to taste)
  • 1 tbsp fresh lime juice or to taste (about 1/2 large lime)


  • Heat oil in a 10-inch skillet over medium heat. Add the onion and peppers to the pan, and let cook, stirring occasionally until softened, about 5 minutes. Add the garlic, chili powder, onion powder and cumin to the pan and cook until fragrant, about 30 seconds. 
  • Add the quinoa, black beans, corn, salt and water to the pan and stir together. 
  • Bring to a boil, reduce heat, cover and let simmer until quinoa is tender and water has been absorbed,  15-20 minutes. Fluff with a fork. Add the cilantro and lime juice to taste. Mix together, check seasonings, adjust if necessary and serve.