Black Bean Cocoa Quinoa

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 146.8
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 165.2 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 5.2 g
  • Protein: 7.6 g

View full nutritional breakdown of Black Bean Cocoa Quinoa calories by ingredient
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Original recipe by Emily Malone. Modified for ingredients on hand (and a smaller pan) by Noel Ster Original recipe by Emily Malone. Modified for ingredients on hand (and a smaller pan) by Noel Ster
Number of Servings: 6


    2/3 cup dry quinoa
    2 cups water
    1 cinnamon stick
    1/4 tsp chili powder
    1/4 tsp chinese five-spice
    1/8 tsp cayenne pepper (optional)
    2 tsp cocoa powder
    1 large onion, diced
    2/3 cup edamame
    1 can kidney beans, rinsed
    1 small avocado, diced (optional)
    1 medium tomato, diced (optional)


Rinse the quinoa to remove some of the bitterness and soapy residue on the outer shells. Combine quinoa with water, spices and cocoa powder, and bring up to a simmer. Cover and cook for about 15-20 minutes or until all liquid is absorbed.

While quinoa cooks, cut tomato and avocado for topping. Add a bit of olive oil to a frying pan. Turn up the heat to medium high, then cook the diced onion until soft and lightly browned (ten minutes or so.) Add the edamame and continue to sauté for another 5 minutes. Reduce pan to medium heat.

When quinoa has absorbed all the liquid, remove the cinnamon stick from the pot. Fluff the quinoa and add it to the pan along with rinsed kidney beans. Season to taste with salt and pepper; stir for just a few minutes to ensure that the mixture is heated throughout.

Top with tomato and avocado (and Greek yogurt if you like dairy) and enjoy!

Serving Size: Serves six.

Number of Servings: 6

Recipe submitted by SparkPeople user NOELSTER.

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