Quinoa with Black Beans, Corn, and Zucchini


Once the weather gets warmer, people tend to eat lighter and healthier. This recipe is perfect for that – it is filling because of all the protein and fiber yet healthy and light. It makes a great side dish or even lunch – I ate it for lunch almost all week!

If you don’t have quinoa around, I’m sure you could substitute couscous or brown rice. Quinoa is a whole grain that is also considered a complete protein, with all 9 essential amino acids, and it has a lower glycemic index than other whole grains. Also, quinoa has about 50 calories less per serving than brown rice. You can find it in most grocery stores these days, so definitely try it out soon.


  • 1 teaspoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, peeled and chopped
  • 2 medium zucchini, diced
  • 3/4 cup uncooked quinoa
  • 1 1/2 cups chicken broth
  • 1 teaspoon cumin seed 
  • 1 teaspoon cayenne pepper
  • salt and pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro



    1) Heat the olive oil in a saucepan over medium heat. Add the zucchini, onion, and garlic into the pan and cook until zucchini is soft and onions are translucent.




    2) Add quinoa into the saucepan and cover with 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 and top with cilantro.





    Topped with hot sauce, of course! Enjoy!

    Feel free to add in other vegetables you have in your fridge – mushrooms, spinach, etc.

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    One Response to Quinoa with Black Beans, Corn, and Zucchini

    1. Pingback: The Quinoa Experiment « Ten Thousand Soapboxes

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