Black Bean & Corn Quinoa Recipe
Black Bean & Corn Quinoa Recipe photo by Taste of Home
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Black Bean & Corn Quinoa Recipe

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My daughter’s college asked parents for a favorite healthy recipe to use in the dining halls. This quinoa fits the bill. —Lindsay McSweeney, Winchester, Massachusetts
Featured In: 20 Quinoa Recipes
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 2 tablespoons canola oil
  • 1 medium onion, finely chopped
  • 1 medium sweet red pepper, finely chopped
  • 1 celery rib, finely chopped
  • 2 teaspoons chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups vegetable stock
  • 1 cup frozen corn
  • 1 cup quinoa, rinsed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/3 cup plus 2 tablespoons minced fresh cilantro, divided

Nutritional Facts

1-1/4 cups: 375 calories, 10g fat (1g saturated fat), 0 cholesterol, 668mg sodium, 60g carbohydrate (5g sugars, 10g fiber), 13g protein.


  1. In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender.
  2. Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed.
  3. Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro. Yield: 4 servings.
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Originally published as Black Bean & Corn Quinoa in Simple & Delicious February/March 2014, pjls

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karen User ID: 9056892 260421
Reviewed Jan. 28, 2017

"This was fast and great recipe. My husband can't eat chili so I made without for him and with for me. I said it was a keeper."

JLo User ID: 9026246 259447
Reviewed Jan. 9, 2017

"The quinoa is hard to get and pricey where I live. So I used a half cup of dry couscous and chicken stock instead of vegetable. It was great! Lots of flavor. I wonder if anyone has tried to freeze it and how were the results."

JLo User ID: 9026238 259446
Reviewed Jan. 9, 2017

"The quinoa is pricey and harder to get where I live, so I used a half cup of dry couscous and chicken stock instead of vegetable. It was great - lots of flavor! I'm wondering if anyone has tried freezing it and how it was."

Robsbaby324 User ID: 8884339 249827
Reviewed Jun. 27, 2016

"I love this recipe for a tasty way to serve quinoa as a side. I also will stir in leftover chicken or a can of chunk chicken to make a satisfying lunch to take to work. Thanks for this easy and satisfying recipe!"

s_pants User ID: 174050 231159
Reviewed Aug. 13, 2015

"My husband loved it...I thought it needed a bit more salt (I used an unsalted stock)."

JKvigne User ID: 6814027 220482
Reviewed Feb. 14, 2015

"I didn't add the fresh cilantro and it was still a hit! Very tasty and healthy."

ephelan80 User ID: 155608 183079
Reviewed Jan. 15, 2014

"This dish is delicious! I left out the cilantro and it was terrific even without it. If this is intended as as side dish, which is what I used it for, it makes about 6-8 servings. It goes well with meatloaf, fish and probably many other main dishes and it reheats well in the microwave. I know I will be making this often. This is my first attempt at using quinoa and after successfully trying it, I'll look for more quinoa recipes."

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