cooking · Dinner

Quinoa Black Bean and Veggie Layers

As I move the family farther from processed foods I am finding that at least once a week I am making slow cooker beans. I often pick Monday to do it and if I time it right I can get two batches done during my day. So on Monday this week I did garbanzo beans first and then black turtle beans. Each batch of 1 lb beans (picked over/rinsed) + 8 cups water + ¼ baking soda + 3 to 4 hours on high in a slow cooker = about 3½ cans of beans (I just make my bags bigger and divide them equally). Once frozen I have beans for the week to grab and use. Since I buy many of my beans in bulk quantity now from Bob’s Red Mill the price is even more incentive – 1 batch is often less in price than ONE can! Anyhow, my laziness had kept me from doing this before, I am sticking to it now! No more beans out of a can that are packed in a weird looking slurry….

Quinoa Black Bean and Veggie Layers


Quinoa –

  • 1 cup quinoa
  • 2 cups lower sodium vegetable broth
  • 1 tsp garlic, minced (2 cloves)
  • ¼ tsp ground black pepper

Beans –

  • 1½ cups cooked black beans, drained
  • ¼ cup milk or broth
  • 1 Tbsp vegetable oil
  • 1 tsp garlic, minced (2 cloves)
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • Pinch cayenne pepper
  • Pinch kosher salt

Vegetables –

  • 1 Tbsp vegetable oil
  • 1 large sweet onion, peeled and diced
  • 1 bell pepper, seeded and diced
  • 1 Tbsp garlic, minced (6 cloves)
  • 1 cup frozen corn
  • 2½ tsp chili powder
  • 1¼ tsp ground cumin
  • 1 tsp dried oregano
  • ¼ tsp ground coriander
  • Kosher salt to taste
  • 1 large lime, juiced

Toppings –

  • Pico de gallo
  • Queso Fresco cheese
  • Chips


Rinse and shake the quinoa, add it, broth, garlic and pepper to a medium saucepan, bring to a boil. Turn down to medium-low, cook covered for 20 minutes.

In a small saucepan heat the oil for the beans over medium, add the garlic and spices, cook for a minute. Add in the beans and milk (or broth), heat through, mash to as smooth as you like, salt to taste.

Heat a large skillet over medium-high, add the oil, onion and bell pepper, sauté until crisp-tender. Add the garlic and corn, sprinkle the spices and herbs on top, stir until fragrant. Stir the lime juice in, stir to coat and take off the heat.

Assemble by spreading a layer of quinoa, drop beans on top and vegetables over all. Sprinkle cheese and pico as desired, chips on the side (we had coleslaw with ours as well)..

Serves 4.


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