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Chipotle Mexican Quinoa
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A well-balanced meal that's perfect for those vegans or vegetarians concerned about their iron intake!
Prep Time:
5
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
25
minutes
mins
4
Ingredients
2
tbsp
canola oil
1
large onion
diced
1 ½
tsp
oregano
1
tsp
cumin
¼
tsp
chili flakes
½
tsp
salt
1
red or orange pepper
diced
4
cloves
garlic
minced
1
chipotle pepper in adobo sauce
chopped
1
tbsp
vegetable bouillon
I like the Better Than Bouillon brand
1
cup
salsa
1
cup
dry quinoa
2
cups
water
1 ½
cups
black beans
or 1 can, drained and rinsed
1
cup
frozen corn kernals
chopped cilantro
optional
shredded cheese
optional
Instructions
In a dutch oven or large skillet, heat the canola oil over medium heat.
Add the onion, oregano, cumin, chili flakes, and salt. Saute until the onions are soft.
Add the bell pepper, garlic, chipotle pepper, and bouillon. Saute another minute.
Add the salsa, quinoa, and water. Heat to boiling and then turn down to low to simmer until the quinoa is cooked.
Add in the black beans and corn. Stir until heated through.
Serve with cilantro and cheese (if desired).
Nutrition
Calories:
394
kcal
|
Carbohydrates:
63
g
|
Protein:
15
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Trans Fat:
1
g
|
Sodium:
828
mg
|
Potassium:
911
mg
|
Fiber:
13
g
|
Sugar:
5
g
|
Vitamin A:
1507
IU
|
Vitamin C:
45
mg
|
Calcium:
93
mg
|
Iron:
5
mg
Course:
dinner
Cuisine:
Mexican
Servings:
4
Calories:
394
kcal
Author:
Jessica Penner, RD