Vegan recipe: Spicy quinoa and bean skillet meal

Simple ingredients all made in one pot

Amanda M posted in Vegan
1y ago

One of the most important skills a good cook should have is improvisation. You must be a quick thinker and be able to work with what you have if something goes wrong. If you can do this, you can make any recipe your own.

This week I had quite the experience in online grocery order and pick up. I didn't get everything I needed, and ended up with wrong and even opened items. It was mid-cooking that my improv skills came in handy to save dinner.

Kind of like a cross between chili and red beans with rice, but vegan

Kind of like a cross between chili and red beans with rice, but vegan

This meal is based on a recipe I found on Pinterest, the site full of DIY projects, and that holds true to their recipe section. Most recipes I find on there can (should) be easily altered and made the way you want them.

One huge annoyance for me is that I find these recipes almost always begin by frying onions in a pan of oil. Oh if you know me, you know the smell of onions is my mortal enemy. I loathe them. More importantly, I've never used that method in any recipe except haluski, and the food turns out very tasty, including this one. It involves cooked onions, but I'd never fry them in oil.

This original recipe also called for vegetable stock, and unfortunately the one in my grocery pick up order was opened. When I discovered that, I improvised with water. It turned out fine! Don't be scared to change things, because it might just work better.

This spicy quinoa and bean skillet meal is vegan, delicious, and absolutely simple because it's all made in the same pot. Enjoy!

Spicy quinoa and bean skillet meal

Vegan, delicious, and easy!


  • 1 small sweet onion, diced
  • 1 red pepper, diced
  • 1-2 jalapenos, diced (depending on how spicy you want it)
  • 1 cup water (or 1 cup vegetable stock)
  • 1 cup quinoa, uncooked (I used tri-color "boil in bag" kind, but use what you like)
  • 1 can (15.5 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) petite diced tomatoes, do not drain
  • 1 tsp. chili powder
  • Salt and pepper, to taste
  • 1/2 lime, optional


  1. Dice up your onion, pepper, and jalapenos. In a deep non-stick skillet, cook these (dry) on medium heat, about 10 minutes.
  2. Add the remaining ingredients, stir to combine, and bring to a boil.
  3. Turn the heat down, cover, and simmer for 30 minutes, stirring every 10 minutes or less. Add extra water if it starts to stick.
  4. The quinoa will look like little pearls when fully cooked. Squeeze half a lime all over and stir. Serve as a main meal or a side dish.

Have you tried this recipe? Share your photos & thoughts in the comments below

Join In

Comments (0)