Quinoa Black Bean Stew

This is a wonderful meal if you’re looking for something satisfying, quick to make and adjustable to everyone’s needs. If you’re vegan – top this stew with avocado, nutritional yeast, sprinkle some salt and squeeze a bit of lemon juice on top. If you’re following a vegetarian diet – add a spoonful of crème fraîche or greek yoghurt.

I used to make this a lot for a good friend of mine during our New York visits. We would eat it after long walks in a snow-covered city and were so happy to have discovered quinoa. Great memories, yet many more to come. Cheers to that!

2 generous portions   |   1 cup – 250ml   |   10 mins prep & 30 mins cooking


  • 1/2 cup of dry quinoa (any colour)
  • 1 1/2 can of chopped tomatoes or tomato passata
  • 1 can (400g) of black beans or 3/4 cup dry black beans
  • 2 medium carrots
  • 1 yellow onion
  • 2 cups of water + more if needed
  • 2 poached eggs per person
  • 1/4 avocado per person
  • crème fraîche or natural yoghurt
  • oven roasted sweet potatoes, to serve
  • dried herbs, paprika, salt

Chop onion and carrots. Cook black beans first, if using dry ones.

Heat a tablespoon of coconut oil or other cooking oil in a medium saucepan. Lightly fry onions together with carrots until translucent. Add quinoa and fry for another minute. Add chopped tomatoes and water. Season with dried herbs and paprika. Let it cook on medium/low heat until quinoa and carrots are fully cooked. Mix in black beans and let simmer for a couple of minutes longer. Whenever you see that there is not enough liquid – add a bit of water or more chopped tomatoes/tomato passata. Season with salt to taste.

In the meantime, roast sweet potatoes with their skin on in a 200°C oven until browned and soft. Boil a bit of water in a saucepan. crack an egg in a small bowl, then carefully, but quickly pour it into the boiling water and swirl around with a spatula so that the egg whites would not spread out too much. Cook until egg whites are firm, but the yolks are runny, only a couple of minutes.

Serve quinoa stew in shallow bowls, top with a spoonful of crème fraîche/yoghurt, poached eggs, avocado and roasted sweet potatoes on the side.