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Macro Meal Prep: Quinoa and Black Beans

A nutritious and filling meal prep option packed with protein and fiber.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 320 kcal

Ingredients
  

  • 1 cup quinoa rinsed and drained
  • 2 cups vegetable broth for cooking quinoa
  • 1 can black beans rinsed and drained
  • 1 cup corn frozen or canned
  • 1 red bell pepper diced
  • 1 small red onion diced
  • 2 cloves garlic minced
  • 1 tablespoon olive oil for sautéing
  • 1 teaspoon cumin for seasoning
  • 1 teaspoon chili powder for seasoning
  • 1 teaspoon lime juice freshly squeezed
  • 1 cup cilantro chopped, for garnish

Instructions
 

  • In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat.
  • Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
  • While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the diced red onion and bell pepper, and sauté for about 5 minutes until softened.
  • Add minced garlic, cumin, and chili powder to the skillet, stirring for an additional minute until fragrant.
  • Stir in the black beans and corn, cooking until heated through, approximately 3-4 minutes.
  • Once the quinoa is ready, fluff it with a fork and add it to the skillet mixture. Stir in lime juice and adjust seasoning as needed.

Notes

Store in airtight containers in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop before serving. This dish can be served warm or cold as a salad.