Description
A flavorsome main that kids and adults will all love!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 tablespoon minced garlic
- 1–3 canned chipotle chiles, minced, with some of their adobo suace
- 1 teaspoon dried oregano
- 3/4 cup quinoa, rinsed and drained
- salt and black pepper
- 1 cup cooked or canned black beans, drained and rinsed
- 3/4 cup corn kernels (I used frozen)
- 1 1/2 cup vegetable stock
- Lime wedges
Instructions
- In a large skillet, heat the oil over medium. When it’s hot, add the onion and cook about 5-7 minutes. Add the garlic and cook an additional minute. Add the chipotles (I used 3) and adobo (the more sauce you use the spicier it will be; use almost none or a lot, depending on how hot you would like your final dish to be) and oregano and continue stirring for about a minute.
- Turn up the heat to medium-high and add the quinoa. Sprinkle with salt and pepper and continue to cook, stirring frequently, for 3-5 minutes.
- Add the beans, corn, stock, and a little more salt and pepper. Bring to a boil.
- Stir, cover, and reduce the heat to low. Cook, without opening the lid, for 15 minutes.
- Uncover and check the quinoa for doneness. If it is still a bit crunchy, add more liquid (only if necessary) and cover and cook for another 5 minutes or so. When the quinoa is tender, taste and adjust the seasoning if needed. Serve warm or at room temperature with lime wedges.
Notes
Adapted from The Food Matters Cookbook by Mark Bittman
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: main meal
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 212
- Sugar: 4.25g
- Sodium: 99.5mg
- Fat: 9.25g
- Carbohydrates: 27.7g
- Protein: 6.3g