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4 servings
35 Minutes
tools
- Small saucepan with lid
- Large pan
Ingredients
- 1 cup White quinoa, dry
- 2 cups Vegetable broth
- 1 Red bell pepper
- 1 Jalapeño
- 1 tbsp + ¼ cup Olive oil
- ½ cup Diced onion
- 2 tsp Minced garlic
- 1 tsp Ground cumin
- ½ tsp Kosher salt
- ½ tsp Black pepper
- 15 oz Canned black beans, drained & rinsed
- ¾ cup Frozen corn
- 2 tbsp Lime juice
- 2 tbsp Cilantro (optional)
Instructions
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1Add quinoa and vegetable broth to a small saucepan. Bring to a boil. Once boiling, cover with lid and turn heat to low.·Simmer for 15-20 minutes, or until all liquid is absorbed.
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2Dice bell pepper and jalapeño.
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3Heat 1 tbsp olive oil in a large pan. Add diced onion and sauté for 5-7 minutes, or until soft and translucent.·Add bell pepper, minced garlic, salt, pepper, and cumin and sauté 3 minutes more.
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4Add cooked quinoa, black beans, and corn and stir to combine.
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5Add ¼ cup olive oil, and lime juice and salt to taste. Stir to combine. Serve!
A Colorful Fiesta in Food Form!
Is it just me, or is colorful food more enjoyable to eat? This easy-to-make quinoa with black beans and yellow corn also features bright red bell pepper and jalapeño for a festive and nourishing meal featuring loads of color. This recipe makes 4 large servings, with 441 calories, 56 grams carbs, 21 grams healthy fats, and 16 grams of vegan protein per serving. All you need is a handful of ingredients and 35 minutes of your time to whip up this delicious and aesthetically pleasing meal!
To impart maximum flavor into our quinoa with black beans and corn, we cook our quinoa in vegetable broth. The broth plus olive oil, tangy lime juice, and simple seasonings like salt, pepper, and cumin are what really brings this dish to life! We recommend using high quality olive oil for this dish, since some of the oil is used more like a dressing and tossed with the final product!
Enjoy this recipe as a side dish paired with a lean protein like chicken breast and healthy fats in the form of creamy avocado! The protein in this will keep you full until your next meal from our plant-based meal plan. An added bonus is that this dish can be enjoyed year-round by using frozen corn instead of fresh! Plus, frozen corn is harvested when it’s in peak season – which means that even though it’s frozen, it will have more nutritional benefit than corn grown out of season.
If you’re feeling extra fancy, top off your quinoa with black beans and corn with chopped cilantro and an extra squeeze of lime. This recipe is perfect for sharing and we’ve brought it as a side dish to many barbecues or get togethers in the past! Or save it all for yourself and portion out into your favorite meal prep containers for the week.
