Gluten-Free Favorite!

Peruvian Quinoa with Black Beans and Avocado

Preparation time: 45 minutes to 1 hour

Serves 4

Susan’s Peruvian Quinoa with Black Beans and Avocado is a great gluten-free option and has something to please EVERYONE! Enjoy some this Summer…

Gluten-free dish

This recipe is featured in “The Complete Macrobiotic Diet


  • 1 cup white quinoa, or a mixture of white and red quinoa if you rather
  • 1¾ cups water in addition
  • 1/16 teaspoon sea salt so you can add while cooking the quinoa


  • 1 cup diced red onion
  • 2½ to 3 tablespoons olive oil
  • 1½ cups pre-cooked black or red beans
  • ½ to ¾ teaspoon sea salt
  • 2¼ teaspoons umeboshi vinegar
  • ⅓ to ½ cup chopped cilantro
  • 1 avocado, diced
  • Fresh squeezed lime juice, to taste
  • Either red chili or jalapeño pepper, seeds removed and finely sliced, optional


  • First, place the quinoa and 1¾ cups water in a pot and bring to a boil.
  • Add a small pinch of sea salt, cover, and place a flame deflector under the pot.
  • Lower the flame and simmer on low for 15 minutes.
  • Remove the quinoa from the pot, place in a bowl, and set aside.


  • Most noteworthy, heat the olive oil in a separate pan.
  • Add the red onions and begin to sauté.
  • When the onions begin to glisten, add a small pinch of sea salt, ¼ cup water and continue to sauté.
  • Add the black beans and a small amount of bean cooking liquid, to keep the mixture moist.
  • Add the remaining sea salt and fold to blend the seasoning.
  • Furthermore, lower the flame and let simmer 6 to 7 minutes.
  • Turn off the flame, while you then add the cooked quinoa.
  • Drizzle 1 tablespoon olive oil over the grain.
  • In addition, add half of the chopped cilantro, the avocado and a little fresh-squeezed lime juice.
  • Gently fold to mix all the ingredients together.
  • Finally, place in a serving dish and garnish with a little freshly made guacamole if desired.

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