Recipe: Quinoa and black bean bowl with Peach Salsa

 I know I've shared in the past that I'm always looking for new, healthier recipes. A few weeks ago, I came across the blog titled, A Couple Cooks, and found this recipe, Black Bean and Quinoa Bowl with Peach Salsa, which I'm sharing today here on my blog.First off, this blog is filled with yummy sounding recipes, many that I plan to try in the future!
 Last Wednesday I tried the above recipe. My family loved it. I probably could've added a bit more jalapeno, and Kat said I used a bit too much onion, but overall they liked it. I grilled some chicken tenders to add to it if anyone wanted. I think it would be good with brown rice too. I had leftover salsa and we enjoyed it with crackers. I think it would be good served over chicken as well.
So, here's the recipe:
Printable Recipe


2 cups quinoa (I buy mine in the bulk section at Winco)
1 recipe peach salsa (see below)
2 cans black beans rinsed and drained
6-8 green onions
1/2 tsp. cumin
1/2 tsp. chili powder
Kosher salt

Tip: They had an awesome tip for quinoa. Instead of using 2 c. water per 1 c. quinoa, they recommend using 1 1/2 c. water, which keeps the quinoa from getting too mushy. I did this and was very happy with the result! 

1. Rinse quinoa and drain. (Every time I make quinoa I think "I need to buy a strainer for this, and every time, I forget). Place quinoa in a pan with 3 c. of water and a few pinches of kosher salt. Bring to a boil and then reduce the heat to very low, cover the pot and simmer for about 15 minutes or until water is absorbed. I often turn the heat off right towards the end this way I know I won't, ahem, burn it! Let sit covered for 5 minutes, then fluff with a fork.

2. While the quinoa cooked I prepared the peach salsa and the beans.

3. In a bowl combine beans (that you've rinsed and drained) with the chopped green onions, cumin, chili powder and a few pinches of kosher salt. Taste and add more if needed. I found it was perfect just as the recipe stated!

When ready, spoon quinoa into bowl and top with beans and salsa. Now, the recipe didn't call for the beans to be heated up, but but I think my family would like it better if they were.
Peach Salsa:


4 peaches, peeled, pitted and chopped
1/2 large red onion, more or less depending on taste
1/2 jalapeno, remove veins and seeds, chop, (more or less depending on taste)
juice of one lime
handful of cilantro, chopped
kosher salt

Combine all salsa ingredients and try not to eat the whole thing before dinner is done!

I'm linking this recipe to the following linky parties:

Tuesday on:

and Wednesday on:

I get so many awesome menu ideas from these blogs. Take time to check them out this week.

With Joy UNquenchable,


  1. I'm so glad you enjoyed this - thanks for giving it a try! :)

  2. What a wonderful recipe filled with so many healthy and tasty ingredients! I will be adding this to my list of "to try" recipes. Thanks for sharing your discovery with the Hearth and Soul Hop.

  3. WOW Not only do I get a great new recipe, but a fabulous new blog to read. Thanks so much!
    It was lovely to "meet" you on Tasty Tuesday!

  4. This sounds like such a versatile recipe, and I love the peach salsa component! Thank you for sharing it with the Hearth and Soul Blog Hop.

  5. Hey! Just wanted to let you know that I featured this on Savory Sunday this week :)

  6. wow, sooo yummy! Would love it if you came and shared this recipe with us at Tasty Tuesday!


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