One of the easiest main dishes I make is salsa chicken. It is such an easy recipe and tastes so good too! But sometimes I’ve struggled to come up with side dishes that I could make. I’ve wanted to use quinoa more often, but have been a little intimidated about creating more recipes that feature it. But since I want to incorporate more ingredients that are better at not spiking blood sugar, I’m revisiting quinoa! So I decided to create a black bean and corn quinoa that I can pair with my salsa chicken for a simple and healthy meal!
I love that this recipe uses simple ingredients. And it can be pretty versatile as well. If you’d like to use it as a main dish, you can either use it as it is or add some shredded chicken or taco meat for a complete meal.
This recipe can be eaten hot or cold and works well both ways!
Also, feel free to add some additional vegetables, such as avocado or black olives, if you like.
As it is, this recipe is naturally gluten-free.
Black Bean and Corn Quinoa
Ingredients
- 1 cup quinoa rinsed
- 2 cups vegetable broth or water
- 1 15 oz can black beans, drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 1 red bell pepper diced
- 1/2 small red onion diced
- 1-2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional for heat
- Salt and pepper to taste
- 1/4 cup fresh cilantro chopped
- Juice of 1 lime
- Optional toppings: avocado, cherry tomatoes, sour cream, or shredded cheese
Instructions
- In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil.
- Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and has absorbed all the liquid.
- Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
- While the quinoa is cooking, heat the olive oil in a large skillet over medium heat.
- Add the diced red onion and cook until softened, about 3-4 minutes.
- Stir in the garlic and cook for an additional 30-60 seconds.
- Add the diced red bell pepper and cook until slightly tender, about 5-10 minutes.
- Add the black beans and corn to the skillet with the vegetables. Stir to combine.
- Season with ground cumin, chili powder, smoked paprika, cayenne pepper (if using), salt, and pepper.
- Cook for another 2-3 minutes until everything is heated through.
- Add the cooked quinoa to the skillet and mix well until evenly combined with the beans and vegetables.
- Remove from heat and stir in the fresh lime juice and chopped cilantro.
- Taste and adjust seasoning if needed.
- Serve warm, topped with optional toppings like avocado, cherry tomatoes, sour cream, or shredded cheese.
