Quinoa Moro


  • 4 cups of quinoa
  • 2 cups of soft-boiled or canned kidney beans
  • 5 cups water
  • 3 tablespoons of oil (I used coconut oil)
  • 2 tablespoons of tomato sauce
  • 1/4 cup diced green peppers
  • 1 pinch of oregano
  • 1/2 teaspoon mashed garlic
  • 1/8 cup capers (optional)
  • 1/4 cup chopped celery
  • 1 teaspoon of finely chopped fresh cilantro
  • 1/2 teaspoon of dry thyme leaves, or 3 sprigs of fresh thyme
  • 1 teaspoon of salt


  • Serving Size: 6
  • Cook time: 50 Minutes

A healthy twist on a very traditional Dominican dish that everybody loves, “Moro de Habichuelas” (rice and beans), using quinoa instead of rice!

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serving Size: 6


  • Heat half the oil in an iron pot over a high fire and add coriander, garlic, thyme, celery, olives, oregano, peppers, and capers.
  • Stir while adding the tomato sauce until the tomato dissolves. Then take everything to the blender and 1 cup of water and blend completely.
  • Take the mixture back to the iron pot and add beans, also while stirring, then add the 1.5 teaspoons of salt.
  • Once well heated, add the remaining of the water and bring to a boil (try the mixture and adjust salt to taste before proceeding.
  • Add the quinoa and stir regularly to avoid excessive sticking. Make sure to remove the quinoa that sticks to the bottom.
  • When the water has evaporated cover with a tight-fitting lid and simmer over very low heat for 15 minutes.
  • After another 5 minutes, the quinoa should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat (if at this point it looks too dry add 1/4 cup of boiling water before stirring and covering, but this is up to your liking.
  • Can be served with a side of green salad, tofu filets or seitan.

Quinoa is very easy to prepare, almost identical as you would cook rice. At the end of your recipe, your quinoa should be fluffy and tender, but not mushy.