Last week, I shared the Fudge Babies recipe, divulging how late I was in jumping on the raw dessert train. Well, raw desserts aren’t the only thing I was incredibly slow to catch on to. Until this week, I also had not tried quinoa (pronounced keen-wah), despite seeing it on nearly every blog I frequent! I’ve been saving recipes for years, finally bought some over a month ago, and finally, finally, made something with it this week.
Quinoa is gluten-free and while it’s not a grain (it’s a seed), it is often used in place of rice and is cooked the same way. Although I’ve now enjoyed it, I still can’t tell you if I like quinoa or not, because I couldn’t identify its flavor apart from everything else in this salad. The salad itself was stupendous, so I guess if I didn’t like quinoa, I wouldn’t have liked the salad as much.
It has a pleasant Mexican flavor profile, and while carbohydrate-heavy, it is also fiber and protein-rich. It is so delicious that I am a bit ashamed to admit I couldn’t even wait to sit down and eat it from a bowl like a civilized human being. As soon as it was done, I took a taste and then stood over the pan, shoveling it into my mouth with the ginormous serving spoon. In my defense, I was stressed, approaching a certain time of month, very hungry, and found this salad to be irresistible. The perfect storm of coincidences to bring out the barbarian in me.
Black Bean and Sweet Corn Quinoa Salad
Printable recipe with picture
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups chicken or vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen sweet yellow corn
2 (15-ounce) cans black beans, drained and rinsed
1/2 cup cilantro, chopped
In a medium pot, heat the olive oil over medium heat. When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic. Add the quinoa and cover with broth. Stir in cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed). Stir in the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. Stir in the cilantro. Serve warm or chilled – it is delicious both ways!
Serves 4 as a main dish, serves 6-8 as a side
Per serving (1/4 of recipe): 417 calories; 7 g fat; 72 g carbohydrates; 17 g fiber; 20 g protein; 10 Points Plus
Recipe source: Mel’s Kitchen Cafe
Thanks for the recipe! I have been wanting to try quinoa, but just haven’t seen any recipes that appeal to me so far. This looks delish, and nutritious, so I am on board! I’m going grocery shopping today to buy the quinoa.
The salad looks great, and if you’re late on the quinoa train, I’m even later. =) I haven’t yet made the stuff, though ironically I have some sitting in my pantry from a couple (ehem) years ago . . .
I’ve enevr even heard of Quinoa. Unless they sell it at Costco, where I live, it gets passed over.
I’ll have to look for it and give this a try.
I haven’t heard of quinoa either. It looks like litle fish eggs to me…lol! ;)
I’m so glad you’ve climbed aboard the quinoa train… it’s one of my favorite foods! This salad looks delish!
Love quinoa – adding this to my list of things to make next week! Happy Friday Veronica – hope you have a great weekend!
OK Never heard of the Quinoa, can the salad be made w/o it ?
Richard & CArson have been at lake since Wed,Lance stayed last night, i am headed there in few hours-man it will be hot. Thank goodness for AC in the camper-Carson was dissapointed R didnt take the satalite dish-too funny.
I believe you could replace the quinoa with white rice and follow the recipe exactly the same. Thanks for the update-I emailed you!
I too have heard and read a lot about this mysterious ingredient. I still have not tried it though. May have to try it soon, and venture into a new food stuff category!
I made this after reading your blog and all I can say is wow! We had it for dinner with some chopped avocado and a drizzle of balsamic glaze. This is definitely going to become a summer salad staple in my house.
I like your additions! Thanks for the feedback, I’m so glad you enjoyed it!
Yummy, I like black beans. Thanks for the Quinoa recipe. Looks wonderful.
In general, I can never understand people who don’t like quinoa because, you’re right…it’s pretty bland! But you flavored it up with some delicious ingredients, making for a great salad!
I love the addition of corn in this salad since I really like a hint of sweetness paired with quinoa (for some reason, it’s bitter flavor is really pronouned for me, even if I rinse it before cooking…but naturally sweet things are a nice balance). Such a pretty salad too!
Hope you have a wonderful Independence Day!
Wow!!! Very healthy and delicious recipe thanks for posting dear :)
This recipe looks unbelievable, I’m gonna try it really soon.
I recently wrote an article on the health benefits of quinoa, check it out.