Best Black Bean Corn Quinoa Recipes

BLACK BEAN, CORN, AND QUINOA SALAD

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.

BLACK BEAN & CORN QUINOA

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.

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

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

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.

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

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

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.

QUINOA AND CORN GRIDDLE CAKES WITH BLACK BEAN SALSA

Steps:

• 1) Prepare cakes: mix quinoa, water, and broth in small saucepan and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Fluff with fork. 2) Combine quinoa and remaining cake ingredients except oil in medium bowl. 3) Make salsa: Mix together all salsa ingredients and set aside. 4) Heat oil on large, nonstick griddle or in skillet (work in batches if necessary) over medium-high heat. Scoop a generous 1/4 cup of the quinoa mixture at a time and drop onto griddle, flattening into pancake shape with back of spatula (makes 8 cakes). Cook until browned on bottom, about 3 minutes. Flip carefully and cook about 3 minutes longer. Serve with salsa.

BLACK BEAN,CORN AND QUINOA

Steps:

• Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes. 2. Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes. 3. Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.