This was my dinner last night. Erik has been eating leftover ham for lunch and dinner for the past couple days. He’s awesome with leftovers and doesn’t mind eating the same thing over and over and over.  I’ve also been eating ham but unlike Erik I am totally hammed out (we made a 10 pound ham for Easter). I needed something healthy. This quinoa dish was exactly that.

Very easy. Very tasty. Very Weight Watcher friendly. Next time I’ll add avocado but mine wasn’t ripe yet. If I wasn’t on Weight Watchers (and limiting my dairy intake) I would add cheese and sour cream.

This recipe makes a huge batch (4+ servings).

Quinoa with black beans and corn (recipe adapted from Archer Farms)


1 cup quinoa
1 1/2 cups water or chicken stock (I used chicken stock for added flavor)
1 15.5 oz can black beans, drained and rinsed
1 15.5 oz can sweet corn, drained
1 red or green bell pepper, diced
2 roma tomatoes, chopped
1/4 cup cilantro, chopped
3 Tbsp. lime juice
2 Tbsp. olive oil
2 tsp. ground cumin


Rinse quinoa with water. Combine quinoa and 1 1/2 cups water or chicken stock in medium saucepan. Bring to boil. Reduce heat and simmer, covered for 10-15 minutes until liquid is absorbed and quinoa is tender. Remove from heat and let stand for 5 minutes.

In a large bowl, combine black beans, corn, bell pepper, tomatoes and cilantro. Stir in the cooked quinoa.

Combine lime juice, oil and cumin in a small bowl.  Toss with quinoa mixture. Season with salt and pepper to taste. Serve warm or chilled.