Save on Pinterest

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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.

Quinoa Recipe Tips

How do you make quinoa not mushy?

For perfectly fluffy quinoa (pronounced KEEN-wah), measure the ingredients accurately and cook according to the directions on the package. Excess liquid is usually the culprit for mushy quinoa.

What can you add to quinoa to make it taste better?

When cooking quinoa, try substituting vegetable or chicken broth for part of the water—it will make your quinoa more flavorful. Serve this black bean and corn quinoa with this Smoky Grilled Chicken and this refreshing lemonade.

Should I rinse quinoa before cooking?

The package will indicate if the quinoa has been pre-rinsed. If not, you should rinse the quinoa to remove any dusty grain particles. Once you master your quinoa cooking method, try these other healthy quinoa recipes.

Research contributed by Catherine Ward, Taste of Home Prep Kitchen Manager
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.

Reviews

Click stars to rate
Average Rating:
  • Gretchen
    Mar 2, 2021

    My rather picky mother said this was good, but I did modify. Added 2 t garlic minced, 3 zucchini/yellow squash quartered and sliced, 1/3 c onion diced, another bell pepper diced, shredded cheese for topping. Added the garlic to the vegetable saute. Prepped the zucch and extra onion and sauteed separately to keep it from getting mushy while quinoa cooked. Added zucch mix and raw bell pepper to quinoa mix after taking off heat. Cheese on top as desired.

  • Clementine1228
    May 5, 2020

    Good base of a recipe, but needed modifications to make it tastier. - extra chili powder - fresh cloves of garlic (2-3) garlic powder - red pepper flakes Added in the remainder of a jar of smokey chipotle salsa when finished cooking. Served with cheese -- YUM

  • Charlene
    Aug 11, 2019

    This is a delicious recipe and I did make a few changes after reading the reviews of others. I cooked all the veggies separate with the exception of the frozen corn I added to the red quinoa the last 5 minutes. Ingredient and other Changes Used vegetable oil Added 1 tbsp lime juice Cumin instead of chili powder Salt added 1/2 teaspoon and no pepper Italian parsley instead of cilantro Added approximately 12 cut up cooked baby carrots (cooked in microwave 1st) After everything was mixed together added 2 tbsp of butter

  • Kathy
    Jun 25, 2019

    Delicious! I bought the multi color quinoa and I used 1 cup water and 1 cup chicken stock, added some lime juice. Very good as a cold salad also.

  • Kristens198
    Apr 27, 2019

    Delicious and nutritious! We always skip the added salt and pepper. My husband thinks it needs meat; everyone else thought it was perfect!

  • Mike
    Apr 2, 2019

    Very tasty. Used chicken stock, as I had no vegetable stock. I think next time I might add a little cumin, and also some garlic. I would definitely not cook the vegetables with the quinoa, as the peppers and celery turn too soft for my taste. Prefer to have more variety in textures. Definitely will make this again, but will make some tweaks to add additional flavor, and just a little more heat.

  • NoodleNel
    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.

  • Isabel
    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.

  • Rahnee
    Apr 5, 2018

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

  • MommaBear1
    Jan 9, 2018

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