Savory Quinoa and Black Bean Pilaf

A warm side dish of quinoa and black beans simmered with aromatics, corn, and mild spices, then finished with lime and cilantro for freshness. The texture stays fluffy with distinct grains, tender beans, and a light chew from the corn.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

• 15 ml olive oil
• 100 g yellow onion finely diced
• 6 g garlic minced
• 2 g ground cumin
• 1 g dried oregano
• 1 g ground coriander
• 1 g smoked paprika
• 200 g quinoa rinsed and drained
• 500 ml water
• 6 g fine salt
• 240 g cooked black beans drained and rinsed if canned
• 120 g corn kernels fresh or frozen
• 15 ml lime juice freshly squeezed
• 8 g cilantro chopped

Instructions

1. Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until softened and translucent, then add the garlic and cook briefly until fragrant. The onion looks glossy and softened, and the garlic smells fragrant without browning.
2. Stir in the cumin, oregano, and, if using, the coriander and smoked paprika. Cook for about 30 seconds to bloom the spices. The spices smell aromatic and lightly toasted.
3. Add the rinsed quinoa, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes. The quinoa has absorbed most of the water and the grains show little white spirals.
4. Stir in the black beans and corn, then cover again and cook for 3 to 4 minutes just until heated through. If the pan looks dry before the quinoa is tender, add a small splash of water from the ingredient total as needed. The beans and corn are hot and the quinoa is tender but not mushy.
5. Remove from the heat. Fluff with a fork, then fold in the lime juice and cilantro. Taste and adjust with a pinch more salt only if needed from the total already measured. The pilaf is fluffy, evenly seasoned, and bright with lime and cilantro.