Black Bean & Corn Quinoa Recipe

5 13 12
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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5 13 12
Publisher Photo
My daughter’s college asked parents for favorite healthy quinoa recipes to use in the dining halls. This quinoa recipe fits the bill. —Lindsay McSweeney, Winchester, Massachusetts
Featured In: 20 Quinoa Recipes
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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.
Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed.
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

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.

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  • 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
  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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Reviews forBlack Bean & Corn Quinoa

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MY REVIEW
NoodleNel User ID: 6393598 286574
Reviewed Apr. 12, 2018

"My vegetarian daughter loved it and I enjoyed it as well. She wants me to put more chili powder in it next time which I will. I added steamed broccoli on top of the servings for vegetables."

MY REVIEW
Isabel User ID: 9446765 286170
Reviewed Apr. 5, 2018

"This was super easy to make and had a great taste.

I used olive oil instead. I used green pepper instead of celery, and i added 3 small cloves of garlic. I also used chicken stock."

MY REVIEW
Rahnee User ID: 9446732 286167
Reviewed Apr. 5, 2018

"Delicious hot! And the cold leftovers were delicious as well."

MY REVIEW
MommaBear1 User ID: 7252238 281784
Reviewed Jan. 9, 2018

"7 points per serving on Weight Watchers , very good and easy to make"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

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