Ingredients55 m servings 309 cals
- 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.
- 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.
- Cook's Note:
- Use habanero-infused oil if you have it, but any other hot pepper infusion will suffice.
Per Serving: 309 calories; 3.9 g fat; 57 g carbohydrates; 13.7 g protein; 0 mg cholesterol; 588 mg sodium. Full nutrition
ReviewsRead all reviews 3
This was great, just needed a little oomph at the end so added a pinch of salt, fresh lime juice and chopped fresh cilantro. I didn't have chile oil so heated a tsp of coconut oil and 1/4 tsp of...
This is one of my most favorite side dishes of all times and one of my guests' favorites. You can eat it warm or cold.