Spicy Tri Colored Quinoa with Beans and Corn

I have bought red quinoa and white quinoa as is in packages.  But only recelntly I saw this tri-colored quinoa which has white quinoa, red quinoa and a dark brown or almost blackish quinoa.  The darker colored quinoa give a more nut flavor and a bit of crunch taste and they don’t easily get over cooked like the white quinoa.  Quinoa is very high in protein with very less carbs and calories.  When cooked you will see a tiny white tail in each quinoa grain.

I always  make one dish meal for my office lunch so that it’s  quite easy to just heat and eat.  For this meal, you can add any vegetables you like (make sure to use that don’t release water after cooking so the meal does not get soggy).  Try using chickpeas or kidney beans instead of black beans.



  • ½ cup tri-colored quinoa
  • 1 ½ cups water
  • 1 large Portabella mushroom cap
  • 1 medium red bell pepper
  • Cooking spray
  • 2 teaspoons canola oil
  • 2 garlic cloves finely chopped
  • 1 medium jalapeno pepper
  • ¾ cup cooked or canned black beans
  • ¼ sweet corn
  • ¼ teaspoon rice vinegar
  • ½ teaspoon soy sauce
  • Salt to taste
  • Chopped cilantro



  • Add quinoa and water to a saucepan.  Add a pinch of salt and bring to a rolling boil.  Reduce heat and cook for about 10-12 minutes or until all the water is absorbed.  Set aside
  • Chop portabella mushroom cap into about 1-inch pieces
  • Slit bell pepper length wise and remove seeds and veins. Cut into long strips and then chop them into 2-3 pieces
  • Preheat oven to 375 F. Add cooking spray to a cookie sheet and spread chopped portabella and bell pepper in one layer.  Spray oil over and bake for about 25 minutes.  Set aside
  • Slit jalapeno pepper lengthwise and remove seeds and veins. Cut them diagonally into about 1 cm thick pieces.
  • Add canola to a  large skillet. Add jalapeno pepper and sauté on low flame for about 2 minutes.  Now add garlic and sauté until garlic is golden brown
  • Add baked portabella, red bell pepper, black beans and corn to the skillet and mix well.
  • Add rice vinegar and soy sauce to skillet and season with salt. Cook on low flame until the vegetable mixture is dry and all water is absorbed.
  • Fluff quinoa with a fork and add to the vegetables and mix well. Cook on low flame for about a minute
  • Sprinkle with chopped cilantro

Serves: 2 main dishes

4 thoughts on “Spicy Tri Colored Quinoa with Beans and Corn

  1. That looks AMAZING! Love grain-based salads but don’t make them often enough. For sure want to try this one. So pretty.

    Appreciate you stopping by food for fun for the Lane Cake. Very nice to meet you 🙂

    1. Thank you for stopping by my site as well. I also enjoyed going through your blog and going over your recipes. I will be visiting your recipes quite often. I stumbled upon your site through a search yesterday 🙂

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