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Chipotle Mexican Quinoa

Jessica Penner, RD
  • minutes
  • Serves

INGREDIENTS

2 tbsp

canola oil

1

large onion, diced

1 1/2 tsp

oregano

1 tsp

cumin

1/4 tsp

chili flakes

1/2 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 1/2 cups

black beans (or 1 can, drained and rinsed)

1 cup

frozen corn kernals

chopped cilantro (optional)

shredded cheese (optional)