Black Bean & Corn Quinoa
Total TimePrep/Total Time: 30 min.
- 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
- 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.
Test Kitchen Tips
Editor's NoteLook for quinoa in the cereal, rice or organic food aisle.
Nutrition Facts1-1/4 cups: 375 calories, 10g fat (1g saturated fat), 0 cholesterol, 668mg sodium, 60g carbohydrate (5g sugars, 10g fiber), 13g protein.
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
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.
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!
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.
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.
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.
Apr 5, 2018
Delicious hot! And the cold leftovers were delicious as well.
Jan 9, 2018
7 points per serving on Weight Watchers , very good and easy to make
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.
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.