Cilantro Quinoa with Corn, Black Beans & Tomatoes

Cilantro Quinoa with Corn, Black Beans & Tomatoes

Time: 30 min
Yields: 8 servings
(10 Item Recipe)


1 cup organic quinoa, uncooked (I prefer bob’s red mill)
2 cups organic vegetable broth (we prefer making our own fresh)
1 cup organic black beans, drained, rinsed (I prefer bob’s red mill and make them fresh)
½ cup organic corn
1 organic tomato, chopped
¼ cup fresh organic cilantro, chopped
4 organic green onions, chopped (1/4 cup)
2 tablespoon organic lemon juice
1 clove organic garlic, finely chopped


Rinse quinoa thoroughly and holding under cold running water until water runs clear; drain well.  In saucepan, heat broth to boiling. Add quinoa; reduce heat to low. Cover; simmer 15 to 20 minutes until liquid is absorbed.  Fluff quinoa. Stir in remaining ingredients. Cook uncovered about 2 minutes, stirring occasionally, until thoroughly heated.


Quinoa is high in protein, low in fat and cooks quickly, making it a healthy choice. This recipe works well as a grain side dish.  If you are making it as a main dish simply double the serving size.

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