This smoky quinoa and black bean stew is a hearty one-pot meal that is perfect for any winter weeknight dinner. This recipe is packed full of fiber and plant-based protein and keeps really well in the fridge and freezer making leftovers perfect for healthy lunches.
I’m not sure why, but quinoa is one of the ingredients that I’m never quite sure what to do with, and to be completely honest, I’m not really a fan of it on its own. I actually find it rather bland, boring, and dry, so I am always looking for fun new ways to use it, so I figured, why not throw it into a stew?! Not only is quinoa super easy to cook, but it’s a gluten-free grain that is a great source of plant-based protein so adding it to a vegetarian recipe, along with some black beans, you can really pump up the protein content to help keep you satiated, help balance your blood sugar, and minimize cravings in the process.
To help give this smoky quinoa and black bean stew a smoky flavor, I used a combination of spices, but it’s truly the addition of cocoa powder that takes it to the next level. Whether you have access to cacao powder or cocoa powder, both will work equally well and give this recipe just the right amount of earthy flavor and spice needed for a warming winter meal.
More One-Pot Vegetarian Meals:
- Wild Rice & Vegetable Soup
- Quinoa, Squash & Prune Stew
- Roasted Vegetable & Lentil Soup
- Yellow Squash & Chickpea Curry
- Vegetarian Lentil Chili
Smoky Quinoa & Black Bean Stew
This one-pot smoky quinoa and black bean stew is a hearty vegetarian and gluten-free meal that is perfect for lunch or dinner!
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Mains, Soups & Stews
- Method: One Pot
- Diet: Vegetarian
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon cocoa powder
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon coriander
- 1/2 teaspoon cinnamon
- 1 large sweet potato, peeled and cubed
- 1/2 cup quinoa, dry
- 14oz can black beans, strained and rinsed
- 28oz can diced tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon tamari
- Sea salt
- Black pepper
- In a large pot on medium heat, warm the olive oil, add onion and cook for 3-4 minutes until tender.
- Add garlic and cook for an additional 2-3 minutes being careful not to burn it.
- Add a pinch of salt, cocoa, cumin, chili, coriander and cinnamon and cook for an additional 30 seconds until fragrant.
- Add in diced sweet potatoes and quinoa, stirring to ensure it is well coated with the onion mixture.
- Pour in broth, scrapping up any bits that have stuck to the bottom, add crushed tomatoes, tomato paste and tamari, and give it a good stir.
- Add black beans, give it another stir to ensure everything is well combined. Cover with a lid, reduce heat to a simmer and cook for 35 minutes.
- Once cooked, if you find it a little liquidy, simply simmer it for another 5 minutes to allow it to reduce a little. (This may occur depending on your brand of canned tomatoes.)
- Season with extra salt and pepper to taste, and serve with a big bunch of fresh coriander.
- Serving Size: 1 serving
- Calories: 334 calories
- Sugar: 13 grams
- Fat: 6 grams
- Carbohydrates: 61 grams
- Fiber: 14 grams
- Protein: 14 grams
Keywords: sweet potato, tomatoes, spicy, vegan, vegetarian