Black Bean and Corn Quinoa

Hi, friends!  Are you back to healthy eating now that Christmas is over?  I could be doing a bit better but definitely getting in more fruits and veggies since.  Being off work and not in my normal routine doesn’t help either.  Sleeping in, coffee dates, spending time with a cute boy, and shopping have been more the norm.  No complaints from this gal!

But, you came at the perfect time since I have just the dish that will ease you back into those veggies. And it’s packed with Mexican inspired flavors.

I actually came up with this dish with the leftovers lying around from the mango and black bean salsa I made. 

Quinoa is one of my favorite grains, well technically seeds, to use and makes an appearance in this dish as well.  It is packed with fiber and protein.  Not only that, but it’s a complete protein!  Score!  Great substitute in place of your usual rice or pasta.  Oh, and it’s gluten-free!  Double Score! 

I always make sure to have a few cans of various beans as well as corn at home..you know, just in case. 

Black Bean and Corn Quinoa (serves 4)

Ingredients:

• 1/2 can corn, rinsed and drained
• 1/2 can black beans, rinsed and drained
• 2 cups low sodium vegetable broth
• 1 cup quinoa
• 1 red onion
• 1 green bell pepper
• 1 cup tomatoes (I used cherry)
• 1 bunch cilantro
• 1/4 cup feta
• 1 lime, squeezed

Directions:

Cook quinoa as indicated on package in vegetable broth. (vegetable broth = added flavor) 

Add black beans, corn, and tomatoes to quinoa and combine.

Chop pepper, onion, and cilantro and add to quinoa mixture.

Add feta cheese and squeeze of lime to quinoa and give a good stir to combine.

You are ready to serve! 

This dish is light, but filling.  Sweet cherry tomatoes, the slight hint of lime, and savory quinoa all play together wonderfully. 

This dish combines a mix of some of my flavor Mexican flavors..cilantro, black beans, corn, and red onion.  Added my own “Kristen” touch by tossing in a bit of feta. 

This would serve as a great side or alone as a meal.  A must try dish!  You won’t be disappointed! 

Other Swanky Scoop:

Now, I’m usually a sugar gal and prefer to use the real thing when it comes to recipes.  When the company, fibrelle, offered to send me samples to try out, I was intrigued. 

Fibrelle is a low calorie sweetener that can be used, weight by weight, in place of sugar.  It also provides 2 grams of fiber per teaspoon.

My mom tried it out with her baking this holiday and I have to say, it was pretty good.  I would most likely do half sugar mixed with half fibrelle.  I think this would be a good option considering the higher fiber content and the fact that there is no messy math with measuring involved…just swap out the sugar for fibrelle. 

Thanks to fibrelle for letting me sample the product.

*disclaimer: my opinions are honest and my own. 

Thanks for reading!

How are you doing getting back on track after the holidays?  Do you like quinoa?

Tagged as: black bean and corn quinoa, fibrelle, quinoa, recipe