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Recipe of the Week: Black Beans and Quinoa

Here is a recipe that tastes great and is both easy to make and easy on your wallet.

"Laughter is the valve on the pressure cooker of life. Either you laugh and suffer, or you got your beans or brains on the ceiling." ~Wavy Gravy

"How much do you usually spend at the grocery store?" is a question I have been asking friends and collegues a lot lately. Week after week I leave the market having shelled out (on average) between $175-$200. After talking with countless people I realize that I am not alone...the majority I spoke with were in the same financial ballpark.

This knowledge didn't made me feel any better though, and I have become determined to cut our weekly bill. (I've read blogs from women who are able to feed a family of four on fifty dollars a week but that just seems like an impossible dream) I have been diligent about planning our meals around what is on sale and I use coupons when I can, picking items up and freezing them for later. It is definitely helping.

One Saturday I decided to put off my shopping for a day or two and try to come up with a tasty recipe using only what I had. What I came up with I thought was great and different...until I went online and googled the ingredients I had used.

You know that saying, "There are no new ideas?" Clearly I am no trendsetter, since there were quite a few recipes like mine. Though to put things into perspective, it was a pretty different dish for me, since I grew up in a house where the only beans we saw were either baked or green (from a can).

Here is my super easy (definitely not one-of-a-kind) recipe for Black Beans and Quinoa.

Black Beans and Quinoa


  • 1 cup water
  • 1/2 cup quinoa
  • 1 15 oz can Bush's seasoned black beans drained (not rinsed)
  • 1 15 oz can sweet corn
  • salt and pepper to taste
  • salsa
  • sour cream (optional)


  • Place water and quinoa into a small saucepan and heat until boiling.
  • Once it boils turn the heat down to low and simmer about 15 minutes, until all the water is absorbed.
  • Empty the beans and corn into a bowl.
  • Add the quinoa and mix everything together, adding salt and pepper.
  • Spoon into individual bowls and top with salsa and sour cream, if using.


Judy Mintz August 12, 2012 at 07:34 PM
I've recently discovered a variation of this recipe and it's become one of my family's favorite dishes! Next time, I'll try it with the salsa. Thanks for the tip.
Sheila Duggan Chabot August 15, 2012 at 02:15 AM
Thanks, Judy!


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