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Black Bean and Corn Quinoa

 This festive black bean and corn quinoa is bursting with color and flavor.

You can enjoy it as a side dish in a Mexican meal or on a plate of leafy greens as the perfect weekday lunch or dinner salad.
Looking for extra heat? Double the dose of cayenne and paprika, then top with your favorite hot sauce to feel the burn.
Have a friend who thinks quinoa is boring? This is your chance to prove them wrong!


Black Bean and Corn Quinoa


  • 1/2 cup Anthony’s Organic White Quinoa (yields 1 cup cooked)
  • 1 tablespoon olive oil
  • 1 cup black beans
  • 1 cup corn
  • 1 avocado
  • 1/2 medium red or yellow onion
  • 4 mini peppers
  • 1 tsp Anthony’s Ground Cumin Seed Powder
  • 1 tsp ground coriander
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper
  • Salt to taste
  • Chopped cilantro to garnish



  1. Cook ½ cup quinoa in 1 cup water until water is absorbed (about 15 mins).
  2. In a large pan, heat 1 tbsp olive oil and sauté chopped onions.
  3. Add chopped peppers, cumin, coriander, cayenne and smoked paprika. Mix and sauté until peppers are tender.
  4. Add black beans, corn and cooked quinoa to the pan. Mix well and season with salt to taste.
  5. Garnish with avocado and cilantro.


Serves: 2-3 people

Prep time: 10 minutes

Total time: 35 minutes

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