quinoa chickpeas and black beansI found my true love for rice and beans when I travelled in Costa Rica with my husband a few years back. Whenever we stopped at various roadside restaurants, the sure winner every time was the rice and beans. I am not sure how they make them so addicting, but I ate them almost everyday when I was there. Aside from South American cuisine, I also discovered that rice and beans (“rice and peas”) go extremely well with the amazing flavors of jerk chicken.  

This recipe is actually a substitute for rice and beans and is incredibly healthy as well.  Quinoa, especially when paired with black beans, provides a great source for vegetarians to get a complete form of protein. Make sure when you buy these ingredients that they are 100% natural, and organic if possible.

quinoa chickpeas black beansI always make a huge portion of this recipe so I am sure to have something for lunch over the next couple days.

Quinoa, chikpeas & black beans
Serves 8
159 calories
25 g
0 g
5 g
6 g
1 g
124 g
367 g
2 g
0 g
3 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 159
Calories from Fat 41
% Daily Value *
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
Sodium 367mg
Total Carbohydrates 25g
Dietary Fiber 2g
Sugars 2g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Chickpeas ingredients
  1. • 1 tablespoon of olive oil
  2. • 1 can organic chickpeas, rinsed and drained
  3. • ½ teaspoon salt
  4. • 2 teaspoons curry powder
  5. • ½ teaspoon ground coriander seeds
  6. • ¼ teaspoon paprika
Quinoa & black beans ingredients
  1. • ½ tablespoon olive oil
  2. • 1 onion, diced
  3. • 3 cloves garlic, minced
  4. • ¾ cup of quinoa
  5. • 1 ½ cup of vegetable stock
  6. • 1 teaspoon ground cumin
  7. • ½ teaspoon cayenne pepper
  8. • 1 cup of frozen corn kernels
  9. • 1 can black beans, rinsed and drained
  10. • 2 sprigs of scallions, chopped
  11. • salt and pepper
  12. • 1 tablespoon of lemon juice
  13. • ½ cup cilantro, chopped
  1. 1. Heat 1 tablespoon of olive oil in a medium sauté pan, add the chickpeas and sauté for 2 minutes. Add the salt, curry, ground coriander and paprika and roast for few minutes more. Set aside.
  2. 2. Heat 1/2 tablespoon of olive oil in a large sauté pan (that has a matching lid) and sauté the onions and garlic until lightly browned. Mix in the quinoa, vegetable stock, cumin and cayenne pepper, and bring to a boil. Cover with a lid, reduce the heat and let simmer for about 15-20 min, or until the quinoa has absorbed the liquid. Turn the heat off, and let it rest under the lid for another 5 min.
  3. 4. Add the sautéed chickpeas, black beans, frozen corn and scallions. Heat everything until the corn is thawed and heated through. Add salt and pepper to taste.
  4. 5. Squeeze lemon juice over the quinoa, chickpeas and black beans, and sprinkle with fresh cilantro.
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