(Since 1999)


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free Magazines   |   Food_Festivals_&_Shows

RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Meatless & Vegetarian pg 2QUINOA RECIPES >>>>> >  Tropical Quinoa & Black Beans



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Quick Fix Vegan
by Robin Robertson
This dramatically colorful dish is flavored with a variety of seasonings for a taste of the tropics. A splash of fresh lime juice when ready to serve brightens the flavors even more. If you prefer extra heat, add a minced hot jalapeno or serrano Chile in addition to or instead of the cayenne. Cooked brown rice may be used instead of the cooked quinoa.
Serves 4


    • 1 cup quinoa, well rinsed
    • 1 ripe mango
    • 1 tablespoon neutral vegetable oil
    • 1 small red onion, minced
    • 1/2 red bell pepper, minced
    • 2 teaspoons grated fresh ginger
    • 2 cloves garlic, minced
    • 1 teaspoon light brown sugar
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon ground coriander
    • 1/8 teaspoon cayenne
    • 1½ cups home-cooked black beans, or 1 (15-ounce) can, drained and rinsed
    • Salt and freshly ground black pepper
    • 2 tablespoons minced fresh cilantro
    • 1 to 2 tablespoons freshly squeezed lime juice
    • Lime wedges, for serving (optional)


Cook the quinoa in a saucepan of boiling salted water until tender, 15 to 20 minutes. Drain and set aside.

Slice through the mango lengthwise, next to one side of the flat pit, and detach; repeat for the other side. Spoon out the flesh and chop. Set aside.

While the quinoa is cooking, heat the oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 4 minutes. Stir in the ginger, garlic, sugar, thyme, cumin, allspice, coriander, and cayenne and cook, stirring, until fragrant, 1 minute. Add the beans and reserved quinoa, and season to taste with salt and pepper. Stir in the reserved mango, cilantro, and lime juice, and cook until heated through, 2 to 3 minutes.

Serve hot with the lime wedges, if using.


  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2019 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages