Quinoa Congri | Cuban Style Quinoa and Black Beans

Ingredients

• 5 ml (1 tsp)olive oil
• 30 ml (2 tbsp)sofrito, homemade or shop-bought
• 2.5 ml (1/2 tsp)ground cumin
• 2.5 ml (1/2 tsp)dried oregano
• 1 packetGoya sazón seasoning, without achiote (optional)
• 1 can (425 g; 15 oz)low-sodium black beans, undrained
• 240 ml (1 cup)low-sodium vegetable broth
• 2.5 ml (1/2 tsp)salt
• 5 ml (1 tsp)white vinegar
• 1dried bay leaf
• 170 g (1 cup)uncooked quinoa, rinsed and drained

Instructions

1. 1

   Cook the sofrito

   Warm a caldero or other heavy-bottomed pot over medium heat. Add the olive oil and sofrito and cook for 1 minute.

2. 2

   Add the spices

   Stir the cumin, oregano and sazón, if using, into the pot.

3. 3

   Add the beans

   Tip the beans and their liquid into the pot. Use some of the vegetable broth to rinse the can, then pour that liquid and the remaining broth into the pot.

4. 4

   Bring to boil

   Add the salt, vinegar and bay leaf, stir to combine, then bring the liquid to a boil.

5. 5

   Stir in quinoa

   Add the quinoa, stir, and reduce the heat to medium-low.

6. 6

   Simmer uncovered

   Cook uncovered for 15–20 minutes, until all the liquid has evaporated.

7. 7

   Fluff and serve

   Fluff the quinoa with a fork and serve hot.

What is quinoa congri?

Congri is a Cuban rice-and-bean dish, traditionally cooked together so the grains take on the beans’ savoury cooking liquid. This version replaces rice with quinoa while keeping the familiar combination of black beans, sofrito and seasoning.

The quinoa simmers in the bean liquid and broth, absorbing flavour as it cooks. Using canned beans and ready-made or homemade sofrito makes this a practical one-pot take on the classic.

Nutrition and macros by portion

The nutrition label shows one serving as written: 185 calories, 0g protein, 0g carbs, 0g fat.

Quinoa and black beans provide most of the dish’s carbohydrates, while the olive oil contributes most of its fat. The beans and quinoa also contribute protein; serve a portion with extra vegetables or a simple salad to round out the plate.

Building the flavour

Sofrito: this aromatic base gives the dish much of its savoury character. Let it cook briefly in the oil before adding the spices.

Spices: cumin and oregano bring earthy, herbal notes, while the optional sazón adds another layer of seasoning. The recipe specifies sazón without achiote.

Keep the bean liquid

Undrained beans: their liquid becomes part of the quinoa’s cooking broth, adding colour and flavour. Rinsing the can with some of the measured vegetable broth also captures what is left behind.

Seasoning: the broth and beans contribute salt, so taste the finished dish before adding any extra. The vinegar provides a little brightness alongside the rich beans.

Getting the quinoa right

Rinse first: rinsing and draining the quinoa is part of the recipe and helps prepare it for cooking. Drain it well so you do not add excess water.

Doneness: cook uncovered for 15–20 minutes, watching for the liquid to evaporate. The quinoa should be tender; if it is still firm when the pot looks dry, check it closely rather than letting it catch on the bottom.

A steady simmer matters

Once the liquid reaches a boil, add the quinoa and lower the heat to medium-low. Keep the pot uncovered, as the method relies on the liquid evaporating during the 15–20-minute cook.

A heavy-bottomed pot helps distribute heat more evenly. Stir when adding the quinoa, then leave it to cook until the liquid is gone.

Serving ideas

Serve the quinoa congri hot as a main or as a side alongside roast vegetables, plantains or a crisp salad. A squeeze of citrus at the table can provide a fresh contrast.

For a fuller plate, add another source of protein or vegetables. Keep any extra seasoning separate so diners can adjust their portions to taste.

Recipe notes & tips

• Rinse and drain the quinoa before adding it to the pot.
• Use the vegetable broth to rinse the bean can and keep that liquid for the pot.
• Check that the pot is at a gentle simmer after lowering the heat.
• Keep the pot uncovered while the quinoa cooks.
• Fluff the quinoa with a fork just before serving.

Variations

• Add citrus: serve with lime or lemon wedges for a fresh finish.
• Bring the heat: add a pinch of chilli flakes with the spices.
• Use homemade sofrito: prepare it ahead for a more personalised flavour.
• Add vegetables: serve with or fold in cooked peppers for extra colour.
• Skip the sazón: leave it out for a simpler spice profile.

Common mistakes to avoid

• Draining the beans: keep their liquid, as it is included in the cooking broth.
• Skipping the can rinse: use some of the measured broth to collect the bean liquid left in the can.
• Covering the pot: cook uncovered so the liquid can evaporate as directed.
• Cooking over high heat: reduce to medium-low after adding the quinoa to help prevent the base catching.
• Serving before checking: make sure the liquid has evaporated and the quinoa is tender, then fluff with a fork.

How to store

Cool leftovers promptly and refrigerate in a sealed container for up to 3 days. Reheat until piping hot, adding a small splash of water or broth if the quinoa seems dry.

Frequently asked questions