Servings: 4 Preparation Time: 15 minutes Cooking Time: 30 minutes
1 cup uncooked Quinoa, rinsed and drained
2 teaspoons Chipotle Olive Oil
3 cloves garlic, minced
2 jalapeño peppers, seeded and finely chopped
1 small yellow onion, finely diced
1¼ Cups low-sodium vegetable broth
1 can (1½ Cups) black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, with juices (or fresh)
1 cup frozen corn (or kernels cut from 2 cobs of corn)
½ teaspoon salt
½ teaspoon chipotle powder
¼ teaspoon ground cumin
⅓ cup chopped fresh cilantro
1-2 scallions (green onions), finely chopped
2 tablespoons red onion, finely diced (optional)
1 quarter of a lime, juiced
For garnish-shredded cheese, sour cream, pico de gallo, pickled jalapeno, lime slices, sliced avocado etc.In a large skillet, dry toast the quinoa for few minutes, making sure to stir frequently until the seeds have slightly toasted.
Heat the Chipotle Olive Oil in a medium saucepan over medium-high heat. Add the diced yellow onions, garlic and jalapeño peppers. Sauté until fragrant, making sure that the garlic doesn’t burn (about 1 minute or less).
Stir in the quinoa, beans, diced tomatoes, corn, vegetable broth, chipotle powder, salt and cumin. Bring to a boil. Reduce the heat to medium-low and cover. Cook it as you would cook rice, so no peaking for at least 25 minutes or until the liquid is absorbed.
Remove from the heat. Stir in the cilantro, red onions, scallions and lime juice.
Fluff with a fork and serve with as many garnishes as you want!