Quinoa with Black Bean and Corn


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I made a bunch of different kinds of food and had people over for dinner. This dish was the surprise hit. A lot of people had never had quinoa before and loved this – it’s simple, healthy, and delicious … and hearty. It wasn’t until the chicken came out of the oven an hour later that people finally realized the quinoa didn’t have meat in it!

Quinoa with Black Bean and Corn, 5.0 out of 5 based on 1 rating


  • 1 cup uncooked quinoa, well rinsed
  • 1/2 teaspoon salt
  • 2 cups water
  • 1/3 cup diced onion
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup corn
  • 1 jalapeño, seeded and finely chopped
  • 1/4 cup chopped cilantro
  • 2 tablespoons lime juice
  • 3 Tbsp olive oil


1 Put the quinoa, salt, water, and onion into a pot and bring it to a boil. Cover and simmer gently until the quinoa absorbs all the water, about 10-15 minutes. Remove from heat and let sit for 5 minutes. Place into a large bowl and fluff with a fork.

2 While the quinoa is cooking, mix the black beans, corn kernels, jalapeno, cilantro, and oil into a large bowl.

3 When the quinoa has cooled, mix it into the bean mixture. Add the lime juice and add more salt, oil or lime juice to taste. Serve at room temperature.

One Comment add one

  1. Larry says:

    The original recipe called for cheese and tomatoes. I didn’t miss the cheese, but I think I would add some diced tomatoes next time.

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