Quinoa Medley with Beans and Corn Recipe | Vegetarian Times Skip to main content

Quinoa Medley with Beans and Corn

30 minutes or fewer
Protein-rich quinoa cooks in the same amount of time as white rice and lends itself well to this speedy dish. Store-bought fresh salsa adds complex flavor in seconds.



Ingredient Line: 
1 ¼ cups quinoa, rinsed
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1 15-oz. can black beans, drained and rinsed
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1 cup frozen corn
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½ cup chunky salsa, divided
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1 tsp. chili powder
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¼ cup chopped cilantro
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2 Tbs. olive oil
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Lime wedges, for garnish


  1. Bring 2 cups water to a boil in saucepan. Stir in quinoa, cover, and reduce heat to medium. Simmer 10 minutes.
  2. Add beans, corn, 1/4 cup salsa and chili powder; season with salt and pepper. Return to a boil. Cover, and cook 2 to 5 minutes more, or until quinoa is tender.
  3. Stir in cilantro, oil and remaining salsa. Divide among bowls, garnish with lime wedges, and serve.

Nutrition Information: 

13 g
Total Fat: 
10 g
Saturated Fat: 
1 g
61 g
534 mg
9 g
6 g
Serves 4

Comments on this Recipe

This is quick easy and very good. I omitted the olive oil and added some peppers and tomatoes while the quinoa was cooking. I also threw in some green onions with the cilantro. It is an excellent weeknight meal that makes great leftovers.

So good! It is easy to make. This recipe is very flavorful with the cilantro and chili powder.

I love this recipe! We have it almost every Monday night because I work late on Mondays. We stay true to the recipe, but increase the chili powder to taste and add a little habenero powder. I love to put it on a multigrain tortilla and add a little extra salsa and some cheese (2% cheddar and mozzarella) on top. Don't forget the lime! It really finishes it off nicely. You can also use a mix of quinoa colors for variety if you want, and toasting the quinoa first is yummy too.