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
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
- 2 tbsp canola oil
- 1 medium onion finely chopped
- 1 medium sweet red pepper finely chopped
- 1 celery rib finely chopped
- 2 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cups vegetable stock
- 1 cup frozen corn
- 1 cup quinoa rinsed
- 1 can black beans 15 oz, rinsed and drained
- 1/3 cup plus 2 tbsp 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
- Quinoa (pronounced KEEN-wah) is an ancient South American grain. It’s often referred to as the “the perfect grain” because, unlike other grains, it offers a complete protein. This makes quinoa an excellent choice for vegetarian and vegan meals, which can otherwise tend to be low in protein
- Chili powder is a seasoning blend made primarily from dried chili peppers. Other ingredients commonly include garlic, onion, salt, oregano, cumin, coriander, cloves, cinnamon and even cocoa powder.
1-1/4 cups: 375 calories, 10g fat (1g saturated fat), 0 cholesterol, 668mg sodium, 60g carbohydrate (5g sugars, 10g fibre), 13g protein.