Black Bean Quinoa Curry Rice, for rice night

Black bean quinoa curry rice is cooked with vegetables and spices in a skillet. It’s a gluten-free and vegan adaptable dish.

We love anything with curry—it has a comforting, homey flavor that’s hard to resist. Here’s a short and tasty dish that’s easily adaptable: Black Bean Quinoa Curry Rice. Sounds savory, doesn’t it?

This dish is naturally gluten-free (just use gluten-free stock) and can easily be made vegan by swapping chicken stock for vegetable stock. You can use all quinoa, all rice, or a mix of both. We went with half and half because we love the combination.

It’s incredibly direct to cook and turns out so flavorful and comforting. Serve it as a light meal on its own or as a side dish to an exotic spread. We enjoyed it for lunch and savored every bite!

How the dish comes together

Saute red pepper, garlic, green onion in a little bit of olive oil to wilt them down.

We would recommend to soak the rice and quinoa for 10 minutes before you add to the skillet. That will help you to use less stock and faster cooking time.

Add chicken stock (or vegetable stock) and the spices. Stir and bring to a gentle boil, then cover and simmer over low heat for 15- 20 minutes until the rice and quinoa are tender.

Stir them well to evenly incorporate everything in the skillet. Taste and season according to your taste.

A spoonful of curry flavored rice and quinoa with black beans and vegetables? All the good stuff!

Toss in some chopped cilantro for an extra burst of fragrance—there’s something about those fresh green flecks that makes everything more inviting.

We scooped myself a generous bowl, and let us tell you, it was pure joy. So unfussy, so satisfying. Absolutely savory

• Yield: 3 people
• Prep: 10 minutes
• Cook: 25 minutes

Ingredients

• 1 14.5 oz can black bean, drained and rinsed
• 1/3 cup rice, rinsed and soaked for 10 minutes
• 1/3 cup quinoa, rinsed and soaked for 10 minutes
• 1 tbsp olive oil
• 2 green onion, chopped
• 1/2 red pepper, chopped
• 1 garlic clove, minced
• 1-1/2 cups vegetable stock
• 1 tsp cumin
• 1 tsp curry powder
• 1/2 tsp cayenne pepper powder
• salt and pepper, to taste
• 2 tbsp chopped cilantro

Method

1. Heat oil in a large skillet over medium heat, cook green onion, red pepper, garlic until slightly soft, about 2 minutes. Add the rice, quinoa, and black beans, stir well.
2. Add the stock and the spices to the mixture and bring it to a gentle boil. Reduce the heat to low and cover, simmer for 15-20 minutes or until the rice and quinoa are tender.
3. When done, stir everything in the skillet and season with salt and pepper if needed.
4. Sprinkle chopped cilantro on top and serve hot.