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black beans, quinoa, bell peppers, onion, corn, and spicy harissa with an egg on top in a black bowl

Harissa Black Bean Quinoa Bowl

Kristina Todini, RDN
Harissa Black Bean Quinoa Bowl, a simple plant-based quinoa bean salad that's great for meal prep. Only 8 ingredients and 20 minutes!
5 stars (3 ratings)
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine American
Servings 2 dinner side servings
Calories 383 kcal

Ingredients
  

  • ⅔ cup quinoa
  • 1 whole bell pepper thinly sliced
  • 1 whole red onion thinly sliced
  • 1 cup corn frozen also works
  • 1 15-ounce can black beans drained
  • ½ cup sun dried tomatoes save 2 tablespoons oil
  • 1 tablespoon cumin
  • 1 pinch salt and pepper to taste
  • 2 whole eggs optional
  • 2 tablespoons harissa sauce

Instructions
 

  • Cook quinoa: Cook quinoa according to package instructions. Typically this means boiling 1 part quinoa to 2 parts water. So for this recipe, boil 1/2 cup quinoa in 1 cup water until soft, about 15 minutes. Set aside.
  • Cook vegetables: Meanwhile, add 2 tablespoons of oil to a large pan (save sun-dried tomato oil, if possible), sliced bell pepper, sliced onion, corn, cumin, and a pinch of salt and pepper and cook over medium heat until soft, about five minutes. Then add black beans and sun-dried tomatoes and cook for another 3 minutes. Then mix in cooked quinoa until well combined, cooking about 1-2 minutes.
  • To cook the egg (optional): add a small amount of oil (sun-dried tomato oil is great!) to a small pan over medium heat. Add two cracked eggs and cook until sunny side up, or when whites are cooked but yolks are still runny, about 5 minutes.

Notes

  • Tools needed: large pan, mixing bowl in an airtight container in the refrigerator for up to five days; this is also a great meal prep bowl that can be frozen and reheated up to a month later.
  • Prep ahead: Cook the quinoa and the vegetables ahead of time for easy bowl preparation.
  • Leftovers + storage: Store leftover bowls in an airtight container in the refrigerator for up to five days; this is also a great meal prep bowl that can be frozen and reheated up to a month later.
  • To reheat: To microwave, heat on high for 3 minutes, stirring halfway through; on stovetop, put bowl content into a pan and heat over medium heat until warm throughout.

Nutrition

Serving: 1servingCalories: 383kcalCarbohydrates: 72gProtein: 16gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 4mgSodium: 298mgPotassium: 1543mgFiber: 10gSugar: 16gVitamin A: 612IUVitamin C: 18mgCalcium: 91mgIron: 8mg
Keyword black bean quinoa salad, harissa black bean quinoa bowl
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