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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.
Ingredients
- 1 teaspoon chile oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 large red bell pepper, chopped
- ¾ cup red quinoa
- 1 ½ cups vegetable broth
- ½ teaspoon chipotle pepper powder, or more to taste
- ¼ teaspoon cayenne pepper
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen corn kernels (Optional)
Directions
Step 1
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.
Step 2
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.
Step 3
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:
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 309 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat1g | 3% |
| Sodium588mg | 26% |
| Total Carbohydrate57g | 21% |
| Dietary Fiber13g | 46% |
| Total Sugars7g | |
| Protein14g | |
| Vitamin C63mg | 314% |
| Calcium82mg | 6% |
| Iron4mg | 23% |
| Potassium774mg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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