Coconut Quinoa with Black Beans and Corn


  • 1 cup cooked quinoa
  • 1 ½ cups vegetable or chicken stock
  • 1 red or orange bell pepper, chopped
  • 1 bunch green onions, white and green parts chopped
  • 1 can black beans
  • 1 cup sweet corn
  • 1 tablespoon Bella Oliva Coconut White Balsamic Vinegar
  • 1 tablespoon honey
  • 1 tablespoon, plus 1 teaspoon Bella Oliva Single Varietal EVOO, divided
  • 1 tablespoon Bella Oliva Japanese Roasted Sesame Oil


  1. For the dressing, combine the vinegar and honey, and then whisk in 1 tablespoon of the extra-virgin olive oil and the sesame oil. Add salt and pepper to taste. Set aside.
  2. Rinse the quinoa under cold running water. Add to saucepan with stock and bring to a boil. Lower the heat and simmer, covered for 15 minutes or until the stock is absorbed. Set aside.
  3. Heat 1 teaspoon of extra-virgin olive oil in a skillet over medium heat, then sauté the peppers for about 3 minutes.
  4. Add the corn and continue to sauté for a few more minutes. Add the green onion and sauté for an additional 30 seconds.
  5. Turn the heat off, add the quinoa, and stir well.
  6. Drizzle the dressing over the top and mix to coat well. Serve warm or cold. Serves 4-6.

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