I love this variation of classic black beans and rice. It's made with citrus-seasoned black beans and sweet potatoes over quinoa. It's a simple, fast and satisfying weeknight meal the whole family will love.
Place the quinoa in a large bowl and cover with cold water. Swirl around and allow to soak for 10 minutes. While the quinoa is soaking, start preparing your vegetables.
Strain and rinse the quinoa and place in a small saucepan. Add 2 c water and a pinch of salt. Heat over medium-high until boiling, then reduce to low and cover. Cook 10-15 minutes until the water is absorbed. Remove from heat and allow to rest another 5 minutes.
Heat 1 tablespoon avocado oil over medium-high heat in a large skillet until shimmering. Add the sweet potatoes, toss to coat. Pan-roast the potatoes, stirring occasionally, until they are starting to brown and mostly cooked through, 7-8 minutes. Add the second tablespoon of avocado oil to the pan along with the leeks and toss to coat. Continue pan-roasting the potatoes and leeks until the potatoes are cooked through and the leeks are soft, 5-7 minutes.
Make a little space in the center of the pan and add the garlic. Saute until fragrant, 1 min. Add the cumin, coriander, paprika, and red pepper flakes to the garlic and stir, toasting, until spices are fragrant, 1-2 minutes.
Deglaze with the white wine, stirring continuously, until it stops bubbling. Add the black beans to the vegetables along with the broth, orange juice, salt, and pepper. Give everything a good stir then cover and cook until the liquid is mostly absorbed and the beans are cooked through, 10 minutes.
Top the quinoa with the black beans and vegetables and serve with chopped cilantro, queso fresco, and corn tortillas.
Notes
Add some shredded chicken or pulled pork along with the black beans for a meatier dish.