Total Time
Prep 15 mins
Cook 35 mins

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Ingredients Nutrition


  1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
  2. Mix quinoa into the saucepan and cover with the broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
  3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans, cilantro and lime juice. Top with chopped tomatoes.
Most Helpful

First time I've tried this and loved it. I followed directions except at the end. Instead of chopped tomatoes, I topped with salsa and sour cream. Turned out just as I was hoping, and able to taste all the wonderful flavors that go into this

Bonnie G #2 August 20, 2015

This was delicious! I expected it to be good, but something was perfectly simple yet fresh and bright and hearty. We prefer to eat vegan when possible, so I used veggie broth to fit our dietary needs. I only had 1/2 cup of quinoa so I decreased the amt of broth to just under a cup. Also only used 1/2 of a large tomato, 1/2 can of pinto beans, and didn't have any cilantro. I also thought the recipe called for red bell pepper (but it didn't) so I put in about 1/4 cup and it was great (good mistake). We served ours as a main dish and topped each serving with some of our favorite salsa and a small dollop of vegan sour cream. YUM!

JanuaryBride June 14, 2013

absolutely loved this! I didn't have fresh tomato, so I used a can of diced. Worked good for me, because I like quinoa a bit "soupy" any way.

mandagirl January 05, 2010