Smokey Quinoa & Black Beans

Smokey Quinoa & Black Beans

This is one of those seemingly odd recipes that ends up being totally delicious and super simple. I found the original over at Oh She Glows, a plant-based blog that’s full of super flavorful and playful vegetarian and vegan recipes. I was skeptical of A) Just throwing everything in the pot at the same time and B) of the PINEAPPLE! But I’ve got to tell you—it comes together in a snap, and the pineapple, smokey paprika and coconut aminos totally work. I’ve been making this for clients topped with tons of cilantro and chopped tomatoes, but have also used it as a filling for tacos with handmade tortillas and avocado.

Cook: 18-25

Prep: 10

Serves: 6


  • 1 cup (200 g) uncooked white quinoa, rinsed and drained
  • 1 3/4 cups chicken broth (or vegetable broth to make it vegan)
  • 1 14-ounce can black beans, drained and rinsed or 1.5 cups homemade blackbeans
  • 1 red, orange or yellow bell pepper, seeded and diced
  • 3/4 cup frozen pineapple, chopped into 1cm pieces
  • 3 tablespoons coconut aminos
  • 2 teaspoons pimentón/smokey paprika
  • 1/4 teaspoon cayenne, optional
  • Juice of one lime
  • 1/2 teaspoon sea salt
  • chopped tomato, cilantro, avocado and lime wedges for serving


  1. Add quinoa and broth to a large pot and set to over medium heat. While this is coming to a simmer, prep other ingredients.
  2. Add all remaining ingredients to the pot, stir and bring to a gentle boil. Cover, reduce heat to low and simmer for about 20 minutes, until most of the liquid has been absorbed and the quinoa is tender.
  3. Serve with chopped tomato, cilantro, avocado and lime wedges.


Angela Liddon, author of Oh She Glows, recommends checking the quinoa after about 16 minutes. It probably won’t be done, but you can check to see how much liquid is left and if you need to turn the heat up or down (if it’s just barely simmering, I’d turn it up a tad. Likewise, if it’s at a rolling boil, turn it down a touch to finish).

Make Ahead

This lasts really well for 4-5 days kept in an airtight container.

Double Up

I’ve done up to triple the recipe as a vegetarian option for 30 guests at a cookout.