Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Incredibly tasty dish that even non-quinoa lovers will love! Add other veggies and peppers to taste. This can be served either hot or cold.

Gallery

Recipe Summary

cook:
35 mins
total:
55 mins
prep:
20 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 5 to 7 minutes; add chopped red pepper and continue to cook and stir until slightly tender, 1 to 2 minutes.

    Advertisement
  • Stir quinoa with the onion mixture. Pour vegetable broth into the saucepan; season with chipotle pepper powder and cayenne pepper. Bring the broth to a boil. Cover the saucepan, reduce heat to low, and simmer until the quinoa is tender, about 20 minutes.

  • Stir black beans and corn into the quinoa mixture; simmer until the beans and corn are heated through, about 5 minutes more.

Tips

Cook's Note:

Use habanero-infused oil if you have it, but any other hot pepper infusion will suffice.

Nutrition Facts

309 calories; protein 13.7g; carbohydrates 57g; fat 3.9g; sodium 587.7mg. Full Nutrition
Advertisement