Spicy orange quinoa and black beans with Berbere spice mix is a flavorful one-pot vegan main dish you can make in 40 minutes or less.
The unique flavor of warming Ethiopian Berbere spices with the zest and juice of an orange delivers a fresh flavor to lift the dinner doldrums.
Although Berbere spice is traditionally used in easy recipes like red lentil misir wot and makes delicious vegan green beans and potatoes, it does wonders for a simple combination of quinoa and beans.
Table of Contents
⭐ Why You'll Love This Recipe
- After making tri-colored quinoa pilaf and cauliflower with rainbow quinoa, I used it in this recipe. You can use any kind, including common white quinoa.
- A clean-eating recipe made without added olive oil or other processed fats.
- A great recipe for a quick, satisfying, complete meal or protein-packed side dish.
📋 Recipe Ingredients
Quinoa. I used a mix of black, white, and red quinoa. They all have slightly different flavors and textures, but I've found you can interchange them for any quinoa recipe.
Berbere spice blend. Look for Berbere in larger supermarkets or specialty stores. Homemade Berbere spice is easy to make and keeps for years. You can also opt for a good curry powder, garam masala, or chili powder with an extra sprinkle of cayenne pepper. My spicy homemade Thai curry powder contains many of the Berbere ingredients in different amounts.
Black beans. You'll need 3 cups of beans. A regular can of black beans has 1 ½ cups. I like smaller black beans or adzuki beans for this recipe, but you could also use red beans (think red kidney beans and quinoa) or white beans like cannellini, pinto beans, or a mix.
Orange juice. Use 1 fresh orange for zest and juice. Fresh lime juice and zest with a few drops of maple syrup is the best alternative.
Leeks. Mellow chopped leeks add texture and flavor. A large red onion is the best substitute.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
📖 Recipe Variations
Use this recipe as a base for quinoa black bean salad. Let the cooked quinoa cool in a large bowl. Add the black beans and optional ingredients like chopped red bell pepper, sweet corn, or diced cucumber. Dress the salad with more orange juice or a twist of lime juice. Perfect for summer potlucks!
⏲️ Step-by-Step Ingredients
Step 1: Heat a medium saucepan or Dutch oven over medium-high heat. Cook the leeks for 3-4 minutes to soften them.
Step 2: Stir in the garlic, orange zest, berbere, and salt. Then add ½ a cup of broth to deglaze the pot.
Step 3: Mix in the rest of the broth, orange juice, and quinoa. Cook for 15 minutes.
Step 4: Fluff the quinoa and stir in the black beans.
🔪 Pro Tips
- Always rinse uncooked quinoa through a mesh strainer before cooking. This reduces bitterness and any dust from the bag.
- There's no advantage to soaking quinoa before cooking it unless you make gluten-free quinoa pizza crust.
🍴 Serving Suggestions
Garnish bowls of quinoa and beans with slices of red chili, green onions, or chopped fresh cilantro.
💭 Frequently Asked Questions
Berbere is a spicy Ethiopian mix of chilies, cardamom, coriander, fenugreek, nutmeg, cloves, allspice, cinnamon, paprika, turmeric, white or black peppercorns, cumin, and salt. Like many regional spice mixes such as garam masala, different blends vary in individual spices and amounts.
Covering quinoa will speed up the cooking process by a few minutes. I've been experimenting with cooking quinoa uncovered, and in my experience, the quinoa is slightly fluffier. Plus, it's one of the best ways to monitor the liquid and avoid scorching ingredients on the bottom of the pot.
Store leftover quinoa and black beans in an airtight container for 4-5 days. Add a little water, broth, or orange juice, and give it a good stir before reheating.
Quinoa and black beans is freezer-friendly. Let the quinoa cool to room temperature, then place it in an airtight container or freezer bag. Freeze up to 3 months.
Instant Pot quinoa is easy to make. Cook quinoa for 3 minutes on high pressure plus 10 minutes of natural pressure release. This recipe may take more time in the Instant Pot because it needs to heat to reach high pressure. It's great for weekly meal prep if your stove is occupied.
🥘 More Vegan Quinoa Recipes
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👩🏻🍳 Recipe
Spicy Orange quinoa and black beans with Berbere Spice
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Ingredients
- 2 medium leeks - white and light green parts, thinly sliced and rinsed
- 2 cloves garlic - minced or pressed
- 1 medium orange - zest and juice
- 1 teaspoon Berbere spice blend - see notes
- ½ teaspoon salt
- 3 cups vegetable broth - you can also use water
- 1 ½ cups quinoa - use any color desired or mix a few, rinsed before cooking
- 3 cups black beans - 2 - 15 ounce cans (400 grams) drained and rinsed
- 1 small red chili - sliced or minced, optional
- 4 medium green onions - sliced thin, optional
- salt and pepper - if desired
Instructions
- Heat a medium pot or Dutch oven over medium-high heat. Add the leeks and cook for 2-3 minutes to soften them.
- Stir in the garlic, orange zest, berbere, and salt. Then add ½ cup of broth to deglaze the bottom of the pot.
- Mix in rinsed quinoa, then add the orange juice and the rest of the vegetable broth. Lower the heat to simmer and cook the quinoa (covered or uncovered) for 15 minutes until the liquid is absorbed.
- Stir in the black beans, turn off the heat, and cover the pot. Leave for 5 minutes.
- Stir and taste. Add salt and black pepper if desired.
Video
Notes
- Berbere is a hot Ethiopian blend of spices. Look for it at the grocery store or specialty shops. You can also make my homemade Berbere spice mix. It lasts for months.
- Curry powder with a pinch of cayenne pepper is the best substitute for Berbere. My spicy Thai curry powder blend is another option.
- Cook quinoa in the Instant Pot on high pressure for 3 minutes, with 10 minutes of natural pressure release. You won't save a lot of time, but it's a good option for meal prep if you need stove space.
Nutrition
Nutritional information is an estimation only.
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