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.

  • 4Servings


  • 1 1/4 cups quinoa, rinsed
  • 1 15-oz. can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1/2 cup chunky salsa, divided
  • 1 tsp. chili powder
  • 1/4 cup chopped cilantro
  • 2 Tbs. olive oil
  • Lime wedges, for garnish


Bring 2 cups water to a boil in saucepan. Stir in quinoa, cover, and reduce heat to medium. Simmer 10 minutes.

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.

Stir in cilantro, oil and remaining salsa. Divide among bowls, garnish with lime wedges, and serve.

Nutrition Information

  • Calories: 386
  • Carbohydrate Content: 61 g
  • Fat Content: 10 g
  • Fiber Content: 9 g
  • Protein Content: 13 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 534 mg
  • Sugar Content: 6 g