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

Reviews for Black Bean & Corn Quinoa

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engprof User ID: 889040 264642
Reviewed Apr. 13, 2017

"This is good, but was strangely blah and unappealing to the eye, I think because the veggies kind of stewed as the quinoa cooked. I added some garlic salt and some cumin for more flavor, and some diced raw green pepper for color and crunch. I'll probably make this again, but I'll cook the veggies and the quinoa separately, and or reserve some of the veggies to add in raw. It needs texture, for sure."

Peapod0114 User ID: 7145890 263637
Reviewed Mar. 19, 2017

"This was so good and BEAUTIFUL. It quite possibly be the most visually eye pleasing side ever! It was flavorful and my nine year old was a fan. We had it as a side for our ribs and chicken when we had friends over. For sure a keeper."

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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