Healthy & Special Diets > Plant-Based Protein Recipes > Grain-Based Protein Recipes > High-Protein Pasta Dishes

Quinoa Pasta with Black Bean and Corn Salsa

A vibrant and flavorful quinoa pasta dish featuring a refreshing black bean and corn salsa. This recipe is packed with plant-based protein, fiber, and essential nutrients.

Prep Time
20
Cook Time
10
Servings
4
Ingredients
  • 250 g Quinoa pasta
  • 1 can (400g) Black beans, rinsed and drained
  • 1 cup Corn kernels, fresh or frozen
  • 1/4 Red onion, finely chopped
  • 1/2 Red bell pepper, finely chopped
  • 1/2 Jalapeño pepper, seeded and minced (optional)
  • 1/4 cup Fresh cilantro, chopped
  • 2 tablespoons Lime juice
  • 1 tablespoon Olive oil
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon Chili powder
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Black pepper
  • 1 Avocado, diced (optional)

Cook the Quinoa Pasta

Cook the quinoa pasta according to package directions. Drain well and set aside.

Prepare the Black Bean and Corn Salsa

In a medium bowl, combine the black beans, corn kernels, red onion, red bell pepper, jalapeño (if using), and cilantro. In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and black pepper. Pour the dressing over the salsa and toss to combine.

Combine and Serve

In a large bowl, combine the cooked quinoa pasta with the black bean and corn salsa. Gently toss to combine. Serve immediately, garnished with diced avocado (optional).

Nutrition Facts Estimated per 100g of product

  • Calories: Approximately 140 kcal
  • Protein: Approximately 6g
  • Fat: Approximately 4g
  • Carbohydrates: Approximately 22g
  • Fiber: Approximately 5g

Other Important Considerations for Nutrition

  • This recipe is naturally gluten-free.
  • Adjust the amount of jalapeño to your spice preference.
  • Feel free to add other vegetables such as tomatoes, cucumbers, or zucchini to the salsa.
  • For a creamier dish, add a dollop of Greek yogurt or sour cream.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

← Peanut Tempeh Stir-Fry with Broccoli and Bell Peppers Quinoa Salad with Roasted Vegetables and Tofu →

FAQ

  • Can I use canned corn instead of fresh or frozen?

    Yes, canned corn can be used. Be sure to drain it well before adding it to the salsa.
  • Can I make this dish ahead of time?

    Yes, you can prepare the salsa ahead of time and store it in the refrigerator. However, it's best to combine the pasta and salsa just before serving to prevent the pasta from becoming soggy.