SPICY CHIPOTLE QUINOA

A friend found this recipe and wanted me to help her put it together. It was so quick and easy that she realized she could have done it without me! I served it with baked tortilla chips and plant-based nacho cheeze sauce. Muy bien!

The recipe can be found at “Clean Food Crush” blog. I just removed the oil and left out the optional dairy cheese.

Here is a nice article about quinoa from Harvard's School of Public Health: Quinoa

SPICY CHIPOTLE QUINOA

Ingredients

1-2 jalapeño peppers, seeded, and minced (We used just 1)

4 cloves garlic, minced

2 cups vegetable broth

1 (15 oz) diced fire roasted tomatoes, with liquid (Ours were not fire roasted)

1 1/2 cups uncooked quinoa

1/2 teaspoon chipotle chili pepper powder

1 teaspoon ground cumin

1 teaspoon onion powder

1 teaspoon paprika

1 (15 oz) black beans, drained and rinsed if canned

1 cup frozen organic corn kernels

1/4 cup fresh cilantro, chopped

Instructions

1. In a large skillet over medium heat, add jalapeño and garlic. Dry sauté for about a minute, adding a splash of water if wants to stick.

2. Add broth, tomatoes, uncooked quinoa, chipotle powder, paprika, onion powder, and cumin. Stir to combine. Cover and bring to low simmer. Simmer for 15 minutes, on low, occasionally stirring, until quinoa is cooked. You can add a splash more broth if necessary during quinoa cooking time.

3. Add in black beans and corn. Stir to heat through.

4. Remove from heat and stir in the chopped cilantro.

5. Garnish if desired with fresh cilantro and sliced jalapeño peppers.