Spicy Black Bean Quinoa Bowls

  • Author: Stacey
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Simmering
  • Cuisine: Vegetarian



  • 2 cups uncooked quinoa, rinsed
  • 4 cups water
  • 1 pinch sea salt
  • 2 cups Spicy Black Beans
  • 1/4 Small red cabbage (sliced finely)
  • 1/4 cup rice wine vinegar
  • 1 tablespoon salt
  • 2 teaspoons sugar
  • 1 cup cherry tomatoes, halved
  • 1/4 cup coriander, chopped
  • 1 Large green onion, sliced thinly
  • 1/2 Small garlic clove, minced
  • 1 pinch salt
  • 1 Large lime, cut into portions, lengthways
  • Assorted toppings (cheese, sour cream, extra coriander, avocado, sprouts, pumpkin seeds, etc)


  1. In a large pot, add the quinoa and 4 cups water. Add a pinch of salt and bring to a boil.
  2. Reduce heat to the lowest that you can get it, and put a lid on the pot. Simmer until all quinoa has absorbed all the water, about 10-15 minutes.
  3. Remove from the heat and leave to sit for five minutes and then fluff with a fork. Set aside.
  4. In a small pot, heat the rice wine vinegar, salt and sugar until warm and all the salt and sugar has been dissolved.
  5. Put the sliced cabbage in a bowl and pour over the hot vinegar. Stir to combine and leave to sit while you prepare the rest.
  6. Heat the spicy black beans if you need.
  7. In a bowl, put the sliced cherry tomatoes, the chopped coriander, the minced garlic, the sliced green onions, a pinch of salt, and squeeze the juice out of a segment of lime over the top. Add a drizzle of olive oil if you like, and stir to combine.
  8. In each bowl, add a portion of quinoa (I do about three-quarters of a cup per person) and top with the spicy black beans, some of the tomato salsa, some of the cabbage, and the rest of the toppings you require. Eat with a massive grin!

Keywords: spicy black beans, burrito bowls, vegetarian burrito bowls,