nutritional information

Per SERVING:

  • Calories: 386
  • Protein: 13 g
  • Total Fat: 10 g
  • Saturated Fat: 1 g
  • Carbohydrates: 61 g
  • Sodium: 534 mg
  • Fiber: 9 g
  • Sugar: 6 g
Vegan

Quinoa Medley with Beans and Corn

Serves 4

30 minutes or fewer

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.
  • 1 ¼ cups quinoa, rinsed
  • 1 15-oz. can black beans, drained and rinsed
  • 1 cup frozen corn
  • ½ cup chunky salsa, divided
  • 1 tsp. chili powder
  • ¼ cup chopped cilantro
  • 2 Tbs. olive oil
  • 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.
January 2007

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comments

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.

Ellen - 2013-10-28 17:27:10

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

Anonymous - 2013-07-09 03:36:27

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.

Anonymous - 2010-09-29 21:05:44