Jamaican “Rice and Peas” with Quinoa and Beans Recipe
This is my cleaned up version of the traditional and delicious Jamaican Rice and Peas. I am using quinoa and black beans. All the incredible Jamaican flavours are still here plus the quinoa adds a delicious nutty taste that you just don’t get with rice. I’ll take quinoa over rice any day!
Ingredients
- 4 tbsp. grapeseed oil
- 1 small onion, diced
- 2 cloves garlic, finely chopped
- 2 tsp. thyme leaves
- ½ tsp. ground allspice
- 1 tsp. sea salt
- 1 can black beans, drained and rinsed
- 2 cups UNCOOKED quinoa
- 1 can coconut milk
- Water (see instruction #3 for amount)
- 3 green onions, minced
Instructions
- 1
In a large sauté pan (one that has a lid), heat oil over medium heat. Add onion, turn heat to medium low and sauté union until translucent, about 5-10 minutes. Add garlic, thyme, allspice and salt, sauté for another minute.
- 2
Add the black beans, toss, add the quinoa, sauté for 1-2 minutes.
- 3
In the meantime, pour the coconut milk into a large cup (4 cup, if you have), whisk it so that there are no lumps and fill it with water until it reaches the 3-cup marking. You will have about ½ and ½ water to coconut milk.
- 4
Add the water-coconut milk to the pan with the quinoa and beans, turn the heat to high and bring to a boil. Let it boil on high for 2-3 minutes.
- 5
Turn the heat to low, cover with the lid and cook for 20 minutes. Remove from the heat, open the lid, fluff with a fork and cook for another 3-4 minutes with the lid off, fluffing with a fork so that the quinoa dries out a little.
- 6
You can serve this right away or leave it at room temperature for several hours and re-warm when ready.
- 7
Serve sprinkled with the green onion tossed through. Serves 6
Tips & Storage
- How to Store
- Store in an airtight container in the refrigerator. Most sides keep well for 3-4 days. Dress salads just before serving to keep them crisp.
- Make Ahead Tip
- Many sides can be prepped in advance. Chop vegetables and make dressings ahead of time, then assemble just before serving.
- Serving Tip
- This pairs well with a variety of main dishes. Try it alongside grilled chicken, fish, or a hearty soup for a complete meal.
You Might Also Like
More sides & salads recipes→
Sides & Salads
Zucchini Quinoa Fritters
These little zucchini quinoa gems are super easy and freeze so well. They are too delicious to save only for passover, use them all year ‘round. If you like, the addition of about 1 cup of cheese to this mixture is great as well!
July 23, 2022
Sides & Salads
Watermelon, Feta, Tomato and Cucumber - I Love Summer Salad
This salad screams summer. The combination of the salty feta and the sweet watermelon is so delicious. It is refreshing and so satisfying.
July 9, 2022
Sides & Salads
Simple Tomato Herb Salad
This easy tomato salad can be served as a side dish. It is fairly neutral and quite refreshing. A perfect accompaniment to well-seasoned meat or fish dishes.
June 13, 2022
Frequently Asked Questions
How do I make Jamaican “Rice and Peas” with Quinoa and Beans?
This Jamaican “Rice and Peas” with Quinoa and Beans recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 11 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this jamaican “rice and peas” with quinoa and beans?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.