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Black Bean & Corn Quinoa
Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter’s college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. —Lindsay McSweeney, Winchester, Massachusetts
Ingredients
- 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
Directions
- 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.
Nutrition Facts
1-1/4 cups: 375 calories, 10g fat (1g saturated fat), 0 cholesterol, 668mg sodium, 60g carbohydrate (5g sugars, 10g fiber), 13g protein.
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