Vegan Puerto Rican Quinoa and Black Bean Bowl Brings Island Flavors to Your Table

Vegan Puerto Rican Quinoa and Black Bean Bowl with Sofrito and Sazón

In the heart of Puerto Rican cuisine lies a rich tapestry of flavors, colors, and traditions. Today, we’re going to give a classic dish a vibrant vegan twist, blending the island’s iconic flavors with the simplicity of a one-pot meal. Say hello to the Vegan Puerto Rican Quinoa and Black Bean Bowl, infused with the magic of Sofrito and Sazón.

The Cultural Significance

Puerto Rican cuisine is a beautiful meld of Taíno, Spanish, and African influences. The trio of Adobo, Sazón, and Sofrito forms the backbone of this culinary heritage. For this recipe, we’ll be using Sofrito and Sazón to bring that authentic Puerto Rican flavor to your table.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water or vegetable broth
• 1 cup black beans, drained and rinsed (canned or cooked from scratch)
• 2 tablespoons olive oil
• Sofrito:
  • 1 bunch culantro (recao leaves)
  • 1 bunch cilantro
  • 2 ají dulce peppers (or cubanelle/bell peppers)
  • 1 large onion, chopped
  • 3 cloves garlic, peeled
  • 1 green bell pepper, chopped
  • 1 ripe tomato, chopped (optional)
• Sazón:
  • 1 tablespoon ground annatto (achiote)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 teaspoon black pepper
• 1 teaspoon smoked paprika (optional)
• Salt and pepper to taste
• A splash of vinegar (for balancing flavors)

Instructions

Prepare the Sofrito

Roughly chop the culantro, cilantro, ají dulce peppers, onion, garlic, and green bell pepper. Blend these ingredients in a food processor until you get a smooth, chunky salsa-like consistency. If needed, add a bit of olive oil to help blend.

Cook the Quinoa and Black Beans

1. Heat the Oil: In a large pot, heat the olive oil over medium heat.
2. Sauté the Sofrito: Add the blended Sofrito mixture to the hot oil and cook for about 6 minutes, stirring often, until the mixture is fragrant and slightly caramelized.
3. Add Spices and Sazón: Stir in the Sazón blend, smoked paprika (if using), salt, and pepper. Cook for another minute to awaken the flavors.
4. Add Quinoa and Broth: Add the quinoa and water or vegetable broth to the pot. Bring to a boil.
5. Add Black Beans: Once boiling, add the black beans and stir well.
6. Simmer: Cover the pot, reduce the heat to low, and simmer for about 20-22 minutes or until the quinoa is tender and the liquid is mostly absorbed.

Finish with Flavor

• Season: Taste and adjust the seasoning as needed.
• Vinegar: Add a splash of vinegar to balance the flavors and enhance the dish’s savory notes.
• Serve: Fluff the quinoa and black bean mixture with a fork. Serve hot, garnished with fresh cilantro or scallions if desired.

Tips and Variations

• Protein Addition: If you want to add some protein, you can include cooked TVP (textured vegetable protein), which is easily available and affordable in Puerto Rico. Alternatively, you can use tofu or tempeh, but beans are always a great option.
• Customize: Feel free to add other vegetables like diced bell peppers, zucchini, or carrots to the pot for added color and nutrition.
• Sazón and Sofrito: These blends are versatile and can be used in various dishes. For Sazón, use it to add a golden-red color and depth to your rice, stews, or proteins. For Sofrito, it forms the aromatic base of many dishes like rice, beans, and stews.

Enjoy Your Meal!

This Vegan Puerto Rican Quinoa and Black Bean Bowl is more than just a meal; it’s a celebration of flavors and traditions. With the aromatic base of Sofrito and the vibrant spice blend of Sazón, you’ll be transported to the heart of Puerto Rico with every bite. So go ahead, savor the flavors, and let the spirit of Puerto Rican cuisine fill your kitchen

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