Black Bean and Corn Quinoa


I loooove Mexican food. And anyway I can make it a teeny tiny bit healthier, I try. This quinoa recipe is adapted from the back of the target brand quinoa bag. It’s super yummy. You can add grilled shrimp or chicken and make it a whole meal or by itself as a side.


  • 1 c. quinoa
  • 1 1/2 c. water (or chicken stock)
  • 1 can of black beans rinsed and drained
  • about 1 c. of corn (I use frozen or leftover fresh grilled corn)
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. onion powder
  • salt and freshly ground black pepper
  • the juice of half a lime
  • 1/4 c. chopped fresh cilantro (if you have it, you can leave it out and it’s still good!)

1. Add the quinoa and water to a sauce pan. Add salt and pepper. Bring to a boil, reduce to a simmer, cover, and cook for about 14 minutes.

2. After the quinoa has cooked, add all the spices, lime juice, beans, and corn. Remove from heat, cover, and let sit for about 5 minutes to heat corn and beans through.

3. Stir in the chopped cilantro right before serving. YUM!


One thought on “Black Bean and Corn Quinoa

  1. Pingback: Salad in a Jar – Mexican Style! | The Sweet Life

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