Black Bean and Corn Quinoa

I think this is either the 8th or 9th quinoa recipe I have posted on this website over the last couple of years (use the google search bar on the right side of this page and type "quinoa" to find them all).  

There's a reason I love quinoa (KEEN-wah) so much, actually several:

*a complete plant-based protein (with 8 grams of protein per serving)

*high in fiber

*gluten-free

*while it is whole grain, it is actually related to beets and spinach

So much to love, not the least of which is the flavor.

So last week a group of wonderful women and I celebrated finishing Kelly Minter's study of Nehemiah with a potluck lunch.  I chose to bring a dish based on a recipe from Kelly's book, which is a wonderful study in and of itself, but also included some yummy recipes too.

The girls at my table requested the recipe, so I thought I'd share it with you all too.  Bonus:  G loved this recipe too!

Black Bean and Corn Quinoa

2 cups water

1 cup uncooked quinoa (rinsed and drained well)

1 small red onion, minced

3 cloves garlic, minced

1 cup frozen organic corn

1 teaspoon ground cumin

1/2 - 1 teaspoon salt

1/2 teaspoon ground pepper

2 - 15oz cans black beans, rinsed and drained (or use 3 1/2 cups cooked black beans)

1/2 cup chopped fresh cilantro

juice of one lime

1/4 cup rice wine vinegar (or use white wine, apple cider or white balsamic vinegar)

1 tablespoon extra virgin olive oil

Bring the water to a boil and add the quinoa.  Cover and reduce to a simmer.  Simmer for 15 minutes.  Remove the lid and remove from the heat.  Allow the remaining water to absorb, about 5 minutes.

While the quinoa is cooking, mince the onion and garlic and combine with the frozen corn in a large bowl:

Add the cumin, salt and pepper.

Once the quinoa is done cooking, add the cooked quinoa to the bowl (the residual heat from the quinoa will thaw the corn and lightly "cook" the onion and garlic):

Stir well:

Add the remaining ingredients (black beans, cilantro, lime juice, vinegar and oil) and stir well:

Serve and enjoy!

Makes 8 servings for a lunch of light dinner, serves 12-16 as a side dish.

Life is sweet,
SPC