Zesty Black Bean & Tomato Quinoa

This post may contain affiliate links. Please read our disclosure policy.

This zesty and surprisingly addictive black beans and tomato quinoa recipe can be thrown together quickly and makes great leftovers.

This was really delicious and had a great complex flavor, especially considering how quick it was to throw together.  Apparently it gets even better after sitting for a while so it seems like a great recipe to double or triple and then have leftovers for lunch all week.

The original recipe is available at Epicurious and is almost perfect – the only changes I made were to omit the butter and sugar (I added maybe a teaspoon more vegetable oil but otherwise didn’t do anything to replace them) it was definitely awesome without them.  

I also used my steamer to cook the quinoa instead of doing it on the stovetop.  I don’t like to have too many kitchen gadgets but I really love my steamer – it makes it so effortless to make rice, quinoa, steamed veggies, and a bunch of other nice healthy foods.  The one I have is an old Black & Decker model they don’t make anymore, but if I were to replace it I think I’d get this one since the stainless steel bowl is a better idea than a plastic one anyway.  Does anyone have a steamer they really love & would recommend?

Anyway, the quinoa looks like this before it steams:

Uncooked Quinoa

And this after (I’d already scooped some out before I remembered to take a photo):

Cooked Quinoa

I haven’t cooked with quinoa (which is pronounced “Keen-Wah,” by the way.  The more you know!) very much but at least with a steamer it’s super easy and has a great taste & texture.  I suspect you’ll see more recipes with it soon. I used a cup of quinoa and about 1.25 cups water, steamed for 30 minutes and then fluffed it with a fork and let sit for 5 more.

While that steams, just chop up a couple of tomatoes & some cilantro, zest a lime or two, and rinse off some beans.

Chopped tomatoes and cilantro

I did actually use canned beans this time, although I normally try to use dried. One of these days I’ll learn to plan ahead.  Maybe.)  I warmed the beans up on the stove because I didn’t think I’d like them as much cold, but that’s pretty optional if they’re already cooked.

Throw together the lime, oil & some salt in a big bowl and let it sit while the quinoa finishes cooking.  Once that’s done, mix all the ingredients together and either let it sit a while (so the flavors can mingle & generally get to know one another in an intimate fashion) or eat it right away.  Or if you made a bunch, both!

Black Bean & Tomato Quinoa
Black Bean & Tomato Quinoa

Zesty Black Bean & Tomato Quinoa

This zesty and surprisingly addictive black beans and tomato quinoa recipe can be thrown together quickly and makes great leftovers.
Click stars below to rate, or leave a full review in the comments
5 from 5 votes
Print Rate it Now Pin Recipe
Course: Main Course, Side Dish
Cuisine: Vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2 people
Calories: 566kcal
Author: Jessica Verma


  • 1 cup quinoa
  • 2 cups water
  • 2 tomatoes medium sized, diced
  • 1 tbsp cilantro chopped
  • 1 can black beans 15 oz. size, rinsed and drained
  • 2 tsp grated lime zest
  • 2 tbsp fresh lime juice
  • 1 tbsp vegetable oil
  • 4 scallions chopped
  • 1/2 tsp salt
  • pepper to taste


  • Mix together lime zest, lime juice, oil, salt, and pepper in a large bowl.
  • Rinse quinoa and prepare in a medium pot. Add water and salt and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside for 5 minutes; uncover and fluff with a fork. Note: If you prepare your quinoa in a steamer, the water/quinoa ratios might be different, so follow your manufacturer's instructions.
  • Add quinoa to lime & oil mixture and toss until absorbed. Stir in remaining ingredients and salt and pepper to taste.


Calories: 566kcal | Carbohydrates: 91g | Protein: 25g | Fat: 13g | Saturated Fat: 6g | Sodium: 609mg | Potassium: 1280mg | Fiber: 19g | Sugar: 4g | Vitamin A: 1265IU | Vitamin C: 21.9mg | Calcium: 111mg | Iron: 7.2mg
Tried this recipe?Mention @CleanGreenSimple or tag #CleanGreenSimple!

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

6 thoughts on “Zesty Black Bean & Tomato Quinoa”

  1. Jessica, The beans in the picture look like light red kidney beans not black beans. Did you substitute them one for the other?I think I will use black beans and add sweet corn to the mix make it TEX/MEX. THANKS !

  2. 5 stars
    We were invited to a friend’s home for dinner — she was willing to go vegan for us! She picked this recipe, and it was *fantastic*! I can’t wait to try this myself!