Essence of Coconut Quinoa with Black Beans and Corn


1 cup quinoa (ideally red and/or black)
1 + 1/2 cup vegetable stock
1 red or orange bell pepper, chopped
1 bunch green onions, white and green parts chopped
1 can of black beans
1 cup of sweet corn
1 Tbsp Trio Carmel Coconut White Balsamic Vinegar
1 Tbsp honey
1 Tbsp + 1 tsp Trio Carmel Extra Virgin Olive Oil, divided
1 Tbsp Trio Carmel Sesame Oil



For the dressing, combine the vinegar and honey, and then whisk in 1 Tbsp of Trio Carmel EVOO and 1 Tbsp of Trio Carmel Sesame Oil. Add salt and pepper to taste. Set aside.

Rinse the quinoa well, then add to a saucepan with the vegetable stock and bring to a boil. Lower the heat and simmer, covered for 15 minutes, or until the stock is absorbed. Set aside.

Heat 1 tsp Trio Carmel EVOO in a skillet over medium heat, then sauté the pepper for about 3 minutes. Add the corn and rinsed black beans, and continue to sauté for a few more minutes.

Add the green onion and sauté for an additional 30 seconds. Turn the heat off, add the quinoa, and stir well. Drizzle the dressing on top, and mix to coat everything well.

Enjoy warm or cold. Serves 4-6

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