Best 4 Black Bean Corn Quinoa Recipes

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**Black Bean, Corn, and Quinoa: A Nutritious and Flavorful Trio**

Black beans, corn, and quinoa come together in a tantalizing symphony of flavors and textures in this delightful dish. The black beans, with their earthy and slightly sweet flavor, provide a hearty foundation for the dish. The corn adds a burst of sweetness and a delightful crunch, while the quinoa contributes a nutty flavor and a satisfying chew. This trio of ingredients is not only delicious but also packed with essential nutrients, making it a wholesome and satisfying meal choice.

This article presents a collection of black bean, corn, and quinoa recipes that showcase the versatility of this dynamic trio. From hearty salads and flavorful soups to delectable burritos and irresistible tacos, these recipes offer a diverse range of options to suit every taste and occasion. Whether you're seeking a quick and easy weeknight dinner or a showstopping dish to impress your guests, you're sure to find a recipe here that will tantalize your taste buds and leave you feeling satisfied. So, embark on a culinary journey and discover the endless possibilities of black beans, corn, and quinoa!

Here are our top 4 tried and tested recipes!

BLACK BEAN, CORN, AND QUINOA SALAD



Black Bean, Corn, and Quinoa Salad image

This is a wonderful Southwestern style salad that is quick and easy to make.

Provided by tarnapx

Categories     Salad     Grains     Quinoa Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 13

2 cups chicken broth
1 cup uncooked quinoa
1 cup frozen corn
1 tablespoon lime juice
1 teaspoon red wine vinegar
lime, zested
½ teaspoon ground cumin
2 tablespoons avocado oil
1 (15 ounce) can black beans, drained
1 small red bell pepper, seeded and chopped
1 small red onion, chopped
¼ cup chopped fresh cilantro
salt and ground black pepper to taste

Steps:

  • Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
  • Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.

Nutrition Facts : Calories 249.9 calories, Carbohydrate 38.3 g, Cholesterol 1.7 mg, Fat 7.1 g, Fiber 8.1 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 622.3 mg, Sugar 2.3 g

BLACK BEAN & CORN QUINOA



Black Bean & Corn Quinoa image

Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter's college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. -Lindsay McSweeney, Winchester, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons canola oil
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
1 celery rib, finely chopped
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups vegetable stock
1 cup frozen corn
1 cup quinoa, rinsed
1 can (15 ounces) black beans, rinsed and drained
1/3 cup plus 2 tablespoons minced fresh cilantro, divided

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender., Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.

Nutrition Facts : Calories 375 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 668mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 10g fiber), Protein 13g protein.

TRADER JOE’S BLACK BEAN, ROASTED CORN AND AVOCADO SALAD ON A BED OF QUINOA



TRADER JOE’S BLACK BEAN, ROASTED CORN AND AVOCADO SALAD ON A BED OF QUINOA image

Categories     Salad     Side     Wheat/Gluten-Free

Yield 6

Number Of Ingredients 12

1 cup Red Quinoa, cooked with broth
2 cups chicken or vegetable broth
1 15-ounce can black beans, drained
2 cups roasted corn kernels
1 avocado, cut into inch pieces
1 pint grape tomatoes, halved
cup red onion, finely diced
Cilantro Salad Dressing
bunch cilantro, chopped
1 cup olive oil
Zest of one lime
Sea salt and pepper

Steps:

  • Cook quinoa according to directions (bring 1 cup of quinoa and 2 cups of broth to a boil and then simmer for 10-15 minutes, until broth is absorbed). Combine beans, corn, avocado, tomatoes, and onion. Top with salad dressing and toss gently. Add salt, pepper, and lime zest to taste. Set aside to cool. When ready to serve, spread quinoa on a large serving platter and top with corn and bean mixture. Garnish with remaining cilantro. Serves six as a side dish.

CHARCOAL GRILLED CHICKEN SINALOA-STYLE WITH GRILLED CORN, BLACK BEAN AND QUINOA RELISH



Charcoal Grilled Chicken Sinaloa-Style with Grilled Corn, Black Bean and Quinoa Relish image

This succulent, mahogany-skinned chicken has humble roots; the dish originated in simple roadside stands in Mexico's Sinaloa region and is truly road-food. Or it was...juicy yet crisp, at once earthy and acidic, this chicken deserves a spot on your table, too. Serve it with this healthy relish of hearty black beans, toothsome quinoa, sweet charred corn and the dish's traditional accompaniment, green onions.

Provided by Bobby Flay

Categories     main-dish

Time 5h15m

Yield 4 to 6 servings

Number Of Ingredients 24

1/2 cup rice vinegar
1/4 cup canola oil
Juice of 1 lime
Juice of 1 orange
2 tablespoons ancho chile powder
1 tablespoon Spanish paprika
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon chile de arbol or cayenne
1/4 teaspoon ground cloves
6 cloves garlic, finely chopped
Two 3-pound chickens, each cut into 8 pieces
Kosher salt and freshly ground black pepper
Grilled Corn, Black Bean and Quinoa Relish, recipe follows
Kosher salt and freshly ground black pepper
1/2 cup quinoa
8 green onions
2 tablespoons canola oil
8 ears grilled corn, kernels removed
1 can black beans, drained, rinsed well and drained again
1/4 cup extra-virgin olive oil
Juice of 1 lime
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh oregano

Steps:

  • Whisk the rice vinegar, canola oil, lime juice, orange juice, ancho, paprika, cinnamon, allspice, chile de arbol, ground cloves and garlic in a bowl.
  • Place the chicken pieces on a large baking dish. Pour the vinegar mixture over the chicken and rub it into each piece of chicken. Cover the chicken and refrigerate for at least 4 hours and up to 8 hours. Remove the chicken from the refrigerator 30 minutes before grilling.
  • Remove the chicken from the vinegar mixture and place on a baking sheet.
  • Heat a grill for indirect grilling. Add the wood chips to the coals or to a box and place on the gas briquettes. Close the grill cover and heat the grates, about 10 minutes.
  • Place the chicken over the direct heat, skin-side down. Grill the chicken until golden brown and slightly charred, about 5 minutes. Flip the chicken and cook 5 minutes longer. Move the chicken to the cooler part of the grill, close the grill cover and continue grilling until an instant-read thermometer inserted into the chicken registers 160 degrees F for white meat and 165 degrees F for dark meat, about 15 minutes. Transfer the chicken to a platter and loosely tent with foil.
  • After 5 minutes of rest, serve the chicken with the Grilled Corn, Black Bean and Quinoa Relish.
  • Bring 1 cup water to a boil in a small pot over medium heat. Add 1 teaspoon salt and 1/4 teaspoon pepper and stir in the quinoa. Cover the pot and cook until the quinoa is tender and the water is absorbed, about 15 minutes. Remove the pot from the heat and let sit covered. Fluff the quinoa with a fork and transfer to a large bowl.
  • Heat the grill to high for direct grilling. Brush the green onions with the canola oil and sprinkle with salt and pepper. Grill the onions until soft and slightly charred, about 2 minutes each side. Remove the onions from the grill and coarsely chop.
  • Stir the corn, beans, olive oil and lime juice in a bowl. Add the quinoa and chopped green onions. Sprinkle with salt and pepper. Keep the relish at room temperature for at least 30 minutes before serving to allow the flavors to meld. Stir in the cilantro and oregano and serve.

Tips:

  • For the best flavor, use fresh, ripe ingredients.
  • If you don't have fresh corn, you can use frozen or canned corn. Just be sure to drain it well before using.
  • Feel free to add other vegetables to this recipe, such as diced bell peppers, zucchini, or squash.
  • If you want a spicier dish, add a pinch of cayenne pepper or chili powder.
  • Serve this dish with your favorite toppings, such as sour cream, salsa, or guacamole.

Conclusion:

This black bean, corn, and quinoa salad is a delicious, healthy, and easy-to-make dish that is perfect for a summer potluck or picnic. It is also a great way to use up leftover quinoa. With its vibrant colors and fresh flavors, this salad is sure to be a hit with everyone who tries it.

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