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14Ingredients
40Minutes
510Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups cooked quinoa (1 cup dried quinoa cooked in a rice cooker with 2 cups water)
- 1/2 cup extra virgin olive oil
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 clove garlic (grated or finely chopped)
- 2 Tbsp. lime juice
- 1 tsp. salt
- 1/4 tsp. cayenne pepper
- 15 oz. black beans (rinsed and drained)
- 1 cup frozen corn kernels
- 1 red bell pepper (roughly chopped)
- 2 tomatoes (diced)
- 6 green onions (root removed, white and green parts chopped)
- 1/3 cup cilantro (roughly chopped)
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NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories510Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol |
Sodium1020mg43% |
Potassium870mg25% |
Protein13g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate52g17% |
Dietary Fiber13g52% |
Sugars5g |
Vitamin A40% |
Vitamin C100% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(10)
Patti Gilpin 3 years ago
This was excellent! Everyone loved it, even my meat-eating husband tried it. I didn't have corn, but it wasn't missed. This is a good recipe for people who have never tried quinoa. It would work well with rice too.
Charlie 4 years ago
Excellent! I used leftover cooked quinoa so the creating of the meal was fast. I also added avocado and added paprika.
Kaia Kim 4 years ago
This is so good! I love black beans and am always looking for different ways to used quinoa. I didn’t want to use that much oil though. It seemed like a lot so I only put maybe a tablespoon or 2. I also used all colored bell peppers cause it was already chopped in my fridge but it made a beautiful and tasty meal! Add some avocado and it’s ready! Yummm!!
Belinda Clémence 4 years ago
Easy and flavorful! We do not enjoy starch without veggies, and this recipe has veggies as well as black beans. We served it with sauteed garlicky bok choy and roasted carrots. Also, some leftover chili.
Jacqueline K. 6 years ago
Amazing! This is a delicious and easy to whip up dish that I make all the time. It’s my go to dish that I always have ingredients on hand for. It’s easy to add or subtract veggies and goes great with both summer and winter meals. Love, love, LOVE!!
Al Moulson 7 years ago
My husband wants me to make this for him ALL. THE. TIME. I think he loves it more than me. I finally told him we had to start seeing other salads.( I have also added avocado and tempeh, makes it even better. ) I left out the tomatoes, I hate tomatoes.
Kamini D. 8 years ago
Loved it! Served with avocado to keep it vegan & yummy. This is a great make ahead recipe & lasts well for lunch during the week. I added some seeds when i packed it up for lunch.