Southwestern Quinoa with Corn, Black Beans and Poblano Recipe

Name: Southwestern Quinoa with Corn, Black Beans and Poblano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups quinoa, rinsed and drained; 1 cup diced white onion; 4 cups water; Kosher salt; 2 tablespoons extra-virgin olive oil; 1 15-ounce can of black beans, drained and rinsed; The corn of one peak-season cob (or 1 15-ounce can, drained and rinsed); 1 medium poblano pepper, seeds removed, finely chopped; 1/2 teaspoon ground cumin; 1/4 teaspoon chili powder; Freshly ground black pepper; Crumbled queso fresco, for garnish

Servings: persons

2 cups quinoa, rinsed and drained
1 cup diced white onion
4 cups water
Kosher salt
2 tablespoons extra-virgin olive oil
1 15-ounce can of black beans, drained and rinsed
The corn of one peak-season cob (or 1 15-ounce can, drained and rinsed)
1 medium poblano pepper, seeds removed, finely chopped
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
Freshly ground black pepper
Crumbled queso fresco, for garnish

1
In a medium pot over high heat, bring the quinoa, onion, water and 1/2 teaspoon kosher salt to a rolling boil, stirring occasionally.
2
Reduce the heat to low, and simmer until the quinoa has fully absorbed the water, about 15 minutes.
3
Remove from the heat and set aside.
4
(If serving cold, chill the quinoa in the refrigerator for at least 2 hours before tossing with the other ingredients.)
5
In a serving bowl, toss the quinoa with the olive oil, black beans, corn, poblano, cumin, chili powder, and salt and pepper to taste.
6
Serve as a salad or a side, and top each serving with a tablespoon of crumbled queso fresco.

132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups quinoa, rinsed and drained, 1 cup diced white onion, 4 cups water, Kosher salt, and more.

Yes, Southwestern Quinoa with Corn, Black Beans and Poblano falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Quinoa with Corn, Black Beans and Poblano

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