Wednesday, April 9, 2014

Black Bean Quinoa Soup

A few weeks ago, I made a HUGE pot of black beans for fajitas.  Being that I'm my mother's daughter, I do not know how to make a little amount of food.  So, when I had eaten my fair share of fajitas, I knew I needed to do something else to the black beans still hanging out in the fridge.

I almost always have a container of cooked quinoa in the fridge as well.  I make up a big batch on Sunday nights and throw it on salads and what not throughout the week.  When I saw those two ingredients, I started thinking about a hearty dinner.

I found this adorable bowl at Sam's Oriental the other day, and I had to have it!  If you live in Little Rock and haven't checked out Sam's, it's a great place to find all sorts of Asian ingredients not carried by other stores around town.



2 cups slow cooker black beans
- or - 2 cans black beans + 3 garlic cloves (minced) + 1 tbs cumin
1 cup cooked quinoa
3 cups vegetable stock

a few cracks of sea salt
chopped jalapeno
juice from 1 lime wedge
sliced avocado

  • Directions:
  • Add black beans, quinoa and vegetable stock to a pot.
  • Bring to boil, then cook on medium/low for 15 minutes.
  • With an immersion blender, blend until you reach desired smoothness.
  • Add more vegetable stock if your soup is too thick.
  • Transfer to bowl, garnish with toppings.

This soup may not look like much, but it was INCREDIBLY tasty.  The sea salt helps accent all the flavors, and the lime juice goes really well on top.  This is an example of taking a few leftovers and making them work quickly for a healthy and delicious dinner.


  1. YUM! I love all that avocado on top! That looks hearty, healthy, and delicious!

    PS: I'm sooo glad I'll finally get to meet you at the end of the month!

    1. I KNOW!! :) oh man, i'm super excited. your blog was one of the first ones i ever started following (so i'm trying not to nerd out like a fangirl, haha)

      i'm really looking forward to meeting you and sheridan and drew! :)


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