Quinoa Bean Sauté

A versatile staple that can easily be turned into different variations of the same dish. Mix and match vegetables and spice combinations for new creations

AuthorSelina RoseCategoryDifficultyBeginner

A versatile staple that can easily be turned into different variations of the same dish. Mix and match vegetables and spice combinations for new creations

Yields1 Serving
 1 cup Quinoa
 4 cups Chicken or vegetable broth
 1 cup Black beans (cooked)
 1 medium onion
 1 bunch of Asparagus (chopped)
 1 Small Zucchini (chopped)
 1 ½ cups Cherry tomatoes
 1 cup Olives (black, purple or green)
 Large handful Spinach (washed)
 1 tbsp Coconut oil
 Salt and pepper
 2 Cloves garlic (chopped)
 1 tbsp Oregano (dried)
 3 tbsp Olive oil
1

Cook quinoa in chicken or vegetable broth, according to regular cooking time.

2

Heat coconut oil in a wok pan at medium heat.

3

Add chopped onion and garlic and sauté until tender. Add chopped zucchini and asparagus and sauté until cooked but still firm (3-5 minutes).

4

Add cooked black beans and quinoa to the wok and stir until combined.

5

Season with salt, pepper, and oregano.

6

Cut cherry tomatoes in half and add to the pan along with olives. Stir to combine.

7

Add broth as needed to keep mixture from burning.

8

Place spinach on top of mixture and cover with a large lid.

9

Turn off heat and let stand for 2-3 minutes until spinach wilts. Stir to combine.

10

Remove from heat and drizzle with olive oil. Stir to combine.

Ingredients

 1 cup Quinoa
 4 cups Chicken or vegetable broth
 1 cup Black beans (cooked)
 1 medium onion
 1 bunch of Asparagus (chopped)
 1 Small Zucchini (chopped)
 1 ½ cups Cherry tomatoes
 1 cup Olives (black, purple or green)
 Large handful Spinach (washed)
 1 tbsp Coconut oil
 Salt and pepper
 2 Cloves garlic (chopped)
 1 tbsp Oregano (dried)
 3 tbsp Olive oil

Directions

1

Cook quinoa in chicken or vegetable broth, according to regular cooking time.

2

Heat coconut oil in a wok pan at medium heat.

3

Add chopped onion and garlic and sauté until tender. Add chopped zucchini and asparagus and sauté until cooked but still firm (3-5 minutes).

4

Add cooked black beans and quinoa to the wok and stir until combined.

5

Season with salt, pepper, and oregano.

6

Cut cherry tomatoes in half and add to the pan along with olives. Stir to combine.

7

Add broth as needed to keep mixture from burning.

8

Place spinach on top of mixture and cover with a large lid.

9

Turn off heat and let stand for 2-3 minutes until spinach wilts. Stir to combine.

10

Remove from heat and drizzle with olive oil. Stir to combine.

Quinoa Bean Sauté

Author: Selina Rose

A holistic nutritionist, writer, non-granola yogi, and coach dedicated to helping you find sustainability in your health so you can play full-out in life (whatever that looks like for you).