I don’t know about you, but in this brief intermission between candy overload and pie overload, my body is craving good-for-me foods.  A bowl of veggies, healthy grain (I know, it’s really a seed!), and legumes sounds good to me.  A bowl of all that that also tastes crave-worthy?  That sounds great to me.

This is essentially a quinoa salad that could be eaten warm or cold.  I prefer it warm personally, but it works both ways.  This is another of those blessed dishes that is not only healthy, it takes minutes to throw together and less than 30 minutes overall.  Definitely a perfect fall back on those nights when you really don’t feel like cooking, yet you know you should.  Just do it.  You won’t be sorry.


2 tsp. olive oil
2 cloves garlic, minced
3-4 jalapeños, seeded and finely chopped
1 cup uncooked quinoa, rinsed well and drained
1¼ cups vegetable broth
1 can (1½ cups) black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, with juices
1 cup frozen corn (or kernels cut from 2 cobs of corn)
½ tsp. kosher salt
1/3 cup chopped fresh cilantro
1 quarter of a lime, juiced

To finish: 
Shredded cheese, sour cream, salsa, and/or avocado


  • 01

    Heat olive oil in a medium saucepan over medium-high heat.  Add garlic and  jalapeños to the pan and sauté until fragrant, about 1 minute.  Stir in the the quinoa, veggie broth, beans, diced tomatoes, corn, and salt to the pan.  Bring to a boil.  Reduce the heat to medium-low and cover.  Simmer for about 25 minutes, or until the liquid is fully absorbed.  Remove from the heat.  Stir in the cilantro and lime juice.  Serve as desired with cheese, salsa, avocado, and/or sour cream.


  • Annie, this sounds so fabulous! I cannot wait to try!

  • This looks absolutely amazing! It is going on my menu, stat!

  • Mary Beth

    This recipe is such a winner! Love your addition of the jalepenos, will try that next time! Sometimes I serve leftovers over a bed of spinach like PBR does, and it’s delicious.

  • Krysten Buhlin

    Oh this looks amazing! I just said to my husband last night that I think I could eat mexican food all the time, this will definitely hit the spot! Making it this week for sure. Thanks for the great recipe Annie :)

  • I sooo need this kind of recipe right now. I want to load up on healthy food before the holiday eating begins! Keep the healthy stuff coming!!

  • Katharine

    I love anything Mexican and these flavors sound great, but I just can’t seem to get on the quinoa train….unless it’s completely coated in tons of cheese. :)

    I bet this would work with whole wheat couscous too.

  • This looks so simple, yet flavorful and satisfying. We never get sick of Mexican flavors, and this will be a great addition to our weeknight rotation. Thanks Annie!

  • This is such a great recipe! I often make something similar when I’m all out of fresh ingredients but have organic frozen corn and such. It freezes and reheats really well, too.

  • Le Citron

    Hummm… This looks so good…

  • Caroline L.

    Oh mmm, that looks wonderful. I tend to crave hearty, flavorful foods in the weeks leading up to Thanksgiving :)

  • I love new ways to serve quinoa!

  • I need to make this so I can have something quick and healthy in the fridge for lunch! It’s hard to put together something really nutritious while running after the kids :)

  • love this one!!

  • andrea

    I LOVE quinoa, but after trying a handful of recipes, kept going back to the one I liked best; the others just didn’t compel me to make them more than once. Until now. All I can say is….Wow. I made this last night, and it was sooooo incredibly good! Thanks for sharing.

  • Loretta E

    I was fortunate (or unfortunate, depending on how you look at it) this year and didn’t have Halloween candy because we live in an apartment and my girl is too young to trick or treat.

    This quinoa looks amazing!

  • I made this tonight, and it was my first time using quinoa. Verdict…loved it! It was light, but very flavorful and filling. Oh, and super quick and easy!

  • This looks fantastic! Love the photos too :)

  • Wow! This was really tasty! I made it even simpler by using canned diced tomatoes with jalapeno. Served it with sour cream, cheese, avocado and scallions. Thanks!

  • Jessica

    Made this the other night, and it was a winner with everyone! I did add 1t of cumin, as I felt it needed a little something else, but will definitely be on our dinner rotation.

  • Also, I should have doubled the recipe so we could have leftovers for lunches. This was enough for 2 adults and 3 young kids (5, 3 & 1).

  • Tracy

    Great weeknight dinner, I think I already have all the ingredients on hand, so healthful and a great variation on a taco salad or burrito!

  • jenna

    I can’t pin this with the pin bookmark. It says “sorry cannot pin this image.”

  • annieseats

    It’s fixed.

  • Mal

    Made this tonight for a healthy vegetarian dinner, and it was amazing! Added some cholula,lime wedges and a few tortilla chips for scooping! So good!

  • I made this not too long ago. So easy and delicious!

  • maladroite

    Great recipe. Can you make this in a slow cooker?

  • annieseats

    I don’t know why you would, since it’s sort of a mix-cook-ready meal that is ready in 30 minutes. In any case, I don’t have a slow cooker so I can’t advise.

  • Deborah Jamison

    This was so delicious. The only thing I changed was to add a little bit of the enchilada sauce I had left over from the main course. It was really over the top. Thanks for a great recipe. I have been wanting to try Quinoa for a while now and this was the perfect introduction!

  • Tammy Dawn

    I’m going to try this tomorrow, it will my first time to have quinoa! :) I’m going to try it with the southwestern egg roll recipe.

  • Rachael

    this was so good! i halved the recipe, and it was perfect =)

  • Emily

    I have to tell you, I had been meaning to make this since I first saw it a few months ago, but finally got around to it this past week… and I am now about to make it for the third time this week! It’s so easy to toss together on a weeknight that I don’t mind my boyfriend requesting it over and over. The only other things he’s asked me to make repeatedly are cookies and cupcakes, so I’m relieved to have found something a whole lot healthier to keep feeding him haha!! Thanks, Annie!!

  • Guest

    Made this for lunch today. It’s my favorite quinoa recipe yet and so quick and simple. I’m happy there are enough leftovers for 2 workday lunches.

  • Kristen

    Unfortunately, it’s broken again. In fact I’ve gotten the same message when trying to pin all of your recipes ):

  • Crystal

    Just whipped up a quick batch for lunch for the week while making dinner. So simple and delicious!

  • Kari

    I tried this tonight and really liked it! It will be a great meatless option for Lent. I replaced the corn with chopped bell peppers (I sauteed them before adding the garlic and jalapenos). Thanks for the recipe!

  • annieseats

    Flickr/Pinterest have been having issues and unfortunately they are out of my control. Please be patient and try again later :)

  • This was delicious!! Thanks so much for posting! Do you have the nutrional facts for this recipe?

  • Michelle

    This was delicious and my kids loved it! Thanks for sharing. :)

  • I’ve lost count of how many times I’ve made this. So good and easy and perfect for taking to work for lunch. I substitute a can of rotel for the canned tomatoes. It looks like you have chopped green onions on yours too and I’ve tried adding that with the cilantro. Very good.

  • This is pretty fabulous with flat bread for dipping or can even be put on a mexican pizza with guacamole. :) Loved it

  • Just tried this last night as my first time cooking with quinoa and it was amazing! I topped it with sour cream cheese & salsa. We ate leftovers tonight & it was just as good as the first night! Definitely a keeper!

  • Coby

    I’ve never liked quinoa, but I wanted to give it another try, and I figured if it was one of YOUR quinoa recipes then I would like it. It was delicious! Definitely a keeper!

  • Carrie

    Looks delicious – would this be considered gluten-free as well? I’m trying to come up with some good Cinco de Mayo options. This satisfies the vegetarian, but I also need a gluten-free option. Thanks!

  • annieseats

    Yes, definitely! This would be a great choice.

  • Kayleen

    I love this dish. This is an excellent gluten-free dish and an outstanding healthy replacement for Spanish Rice. I love it as a cold refreshing healthy salad or a quick bite out of the fridge kind of snack. I love it so much I had to put it in my recipe box on All Recipes, so am sharing it there too. Thank you Annies-Eats!

  • Stephanie McCarrell

    YUM! Made this for dinner tonight and it was delicious! Even my picky, skeptical of new things husband loved it and I’m super happy about that! I tried quinoa for the first time a couple of months ago and didn’t really care for it. I don’t even remember why, but I usually love new things and I was just surprised that I didn’t like it very much considering it’s so popular right now. Anyway, I tossed the rest of the bag into my cabinet and it’s been up there since.

    While meal planning this week I thought I should really use it up. You’ve never steered me wrong before so I thought I would try your version, plus we love all the flavors in this recipe already, I thought we had a good chance of at least thinking it was okay, but we LOVED it! So good!

    And I’m so excited that it’s good, healthful, we all like it, and it was super easy to make! I followed the recipe exactly, except when I went to make it I realized I had forgot to pick up the tomatoes so instead of the tomatoes and jalapenos called for I used a can of Rotel that I had on hand, and I also used chicken stock instead of veggie because I had some that needed to be used, but those are pretty interchangeable, obviously.

    Thanks so much for the recipe! We’ll definitely be enjoying this again!

  • Kari

    Just an FYI — I have been doubling this recipe and then freezing it in lunch-sized portions to bring to work and it has worked out great! I put them in quart-sized freezer bags and squeeze all the air out before freezing. Thanks for a great recipe!

  • Melissa Brooker

    I just had this for dinner and can’t say enough about it! I’ve recently decided to eat healthier and this recipe will be made over and over! So full of flavour! I fully intended to take a picture, but I was too hungry I forgot!