We love Quinoa! As we have stated, we share recipes of all kinds for all thrifty DIY food ideas, but we personally love the healthier cooking recipes and options for our family everyday!
This is a really easy recipe to prepare and it is full of great nutrition! We love it so much, that is often is just the main dish! But we will also sometimes couple it with a bit of chicken.
However, it does make for a great stand alone dish because it is healthy, hearty and filled with protein! We purchase our Quinoa in bulk and it makes it much cheaper. However, you can also grab organic quinoa at Kroger for a decent price!
So here’s the ingredients needed!
- 2 Cups of Vegetable broth (you can also use chicken or beef)
- 3/4 cup of Quinoa
- 1 16oz. package of frozen or canned corn
- 1 can or package of frozen black beans (see our idea on packing and freezing your own beans for much less here)
- 1 TBSP of minced garlic, or about 6 minced cloves
- 1 Medium onion, chopped
- A handful of fresh cilantro leaves, chopped
- A few dashes of olive or coconut oil
- A few dashes of Cayenne Pepper (optional)
- 3-4 TBSP of Taco Seasoning (we use our homemade version here)
Here’s how to make it:
- In a stock/soup pot, saute’ the garlic and onions in the oil.
- Once they are browned, add the broth, quinoa, Taco Seasoning and Cayenne Pepper
- Bring to a boil and then turn to low and cover and simmer for about 20 minutes or until the quinoa is soft and liquid is absorbed. You do need to stir frequently.
- Then add the corn, beans and cilantro and cook for another 4-5 minutes, stirring frequently.
- Serve warm!
Yummy!!
We like to serve it warm. It also stores well in the fridge for a couple of days and reheated in the microwave or stove top! We love healthy meals that can also double as lunch the next day!
Here is a printable recipe for you to print and keep in your home binder for easy access and reference!
| Warm Quinoa Salad with Corn and Black Bean | Print |
- 2 Cups of Vegetable broth (you can also use chicken or beef)
- ¾ cup of Quinoa
- 1 16oz. package of frozen or canned corn
- 1 can or package of frozen black beans (see our idea on packing and freezing your own beans for much less here)
- 1 TBSP of minced garlic, or about 6 minced cloves
- 1 Medium onion, chopped
- A handful of fresh cilantro leaves, chopped
- 3-4 TBSP of Taco Seasoning (we use our homemade version here)
- A few dashes of olive or coconut oil
- A few dashes of Cayenne Pepper (optional)
- In a stock/soup pot, sauté' the garlic and onions in the oil.
- Once they are browned, add the broth, quinoa, Taco Seasoning and Cayenne Pepper
- Bring to a boil and then turn to low and cover and simmer for about 20 minutes or until the quinoa is soft. You do need to stir frequently.
- Then add the corn, beans and cilantro and cook for another 4-5 minutes, stirring frequently.
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Great recipe! Love how more gluten free recipes are coming out now.