Quinoa – Simple, healthy and YUMMY

quinoa black beans corn
I first tried quinoa when I was on my trip to Halifax in the spring and I instantly feel in LOVE.  It was tasty, filling, and easy to prepare -I can’t believe I didn’t know about it before then.  I am going to share one of my favorite recipes for quinoa – you can eat it as a side dish, put it on a sandwich or wrap.
quinoa black beans corn
Quinoa with Black Beans and Corn
Here are the ingredients that you will need:
1 tsp vegetable oil
1 onion, chopped
3 cloves of garlic, chopped
3/4 of uncooked quinoa – I pick mine up at the bulk barn
1 1/2 cups of broth (I use no salt added chicken broth, but you can use vegetable as well)
1 tsp ground cumin
1/2 tsp Cayenne Pepper
1/4 tsp of pepper (or to taste)
1 can of corn kernels
1 (19oz) can black beans, rinsed and drained
1/2 cup fresh cilantro, chopped
1 tsp lime juice
Directions
1 – Heat oil in saucepan over medium heat – cook onion and garlic until lightly browned
2 – Add quinoa, broth, cumin, cayenne pepper, and pepper.  Bring to a boil, cover, reduce heat and simmer for 20 minutes
3 – Stir in corn and beans and continue to simmer for another 5 minutes
4 – Mix in cilantro and lime juice – and serve!
Can be served hot or cold.  Keeps well in the fridge for about 5 days.
This recipe makes about 6-8 wraps – I like to top mine with cheese and salsa.  You could also add a little sour cream if you like!  It is sooooo good.

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4.8 from 5 reviews
Quinoa with Black Beans and Corn
 
Ingredients
  • 1 tsp vegetable oil
  • 1 onion, chopped
  • 3 cloves of garlic, chopped
  • ¾ of uncooked quinoa - I pick mine up at the bulk barn
  • 1½ cups of broth (I use no salt added chicken broth, but you can use vegetable as well)
  • 1 tsp ground cumin
  • ½ tsp Cayenne Pepper
  • ¼ tsp of pepper (or to taste)
  • 1 can of corn kernels
  • 1 (19oz) can black beans, rinsed and drained
  • ½ cup fresh cilantro, chopped
  • 1 tsp lime juice
Instructions
  1. Heat oil in saucepan over medium heat - cook onion and garlic until lightly browned
  2. Add quinoa, broth, cumin, cayenne pepper, and pepper. Bring to a boil, cover, reduce heat and simmer for 20 minutes
  3. Stir in corn and beans and continue to simmer for another 5 minutes
  4. Mix in cilantro and lime juice - and serve!
Notes
Can be served hot or cold. Keeps well in the fridge for about 5 days. This recipe makes about 6-8 wraps - I like to top mine with cheese and salsa. You could also add a little sour cream if you like! It is sooooo good.

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Comments

  1. Laurie P says

    I love new ways to use quinoa! The mixture of beans and corn sound yummy! And having the mixture in a wrap is great too!

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