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Chipotle Quinoa Bowl
Zionsville Olive Oil Gallery • May 20, 2020
Time: 30 Min • Serves: 6
Ingredients:
- 1 Cup Quinoa, rinsed & drained
- 2 tsp Chipotle Olive Oil
- 3 Cloves Garlic, minced
- 2 Jalapeño Peppers, seeded and finely chopped
- 1 Small Yellow Onion, finely diced
- 1 1/4 Cups Vegetable Broth
- 1 Can Black Beans, drained & rinsed (1 1/2 Cups)
- 1 (14.5 oz) Can of Diced Tomatoes, with juice
- 1 Cup Frozen Corn
- 1/2 tsp Ghost Pepper Salt
- 1/2 tsp Chipotle Powder or Chili Powder
- 1/4 tsp Ground Cumin
- 1/3 Cup Fresh Cilantro, chopped
- 1-2 Scallions, finely chopped
- 2 TBSP Red Onion, diced (optional)
- 1 Quarter of a Lime, juiced
- Garnish with shredded cheese, sour cream, avocado, lime slices, etc.
Directions:
- In a large skillet, dry toast the quinoa for a few minutes, making sure to stir frequently until the seeds have slightly toasted.
- Meanwhile, heat the Chipotle Olive Oil in a medium saucepan over medium heat. Add the diced yellow onions, garlic, and jalapeño peppers. Sauté until fragrant (about 1 minute or less so garlic does not burn). Stir in the toasted quinoa, beans, tomatoes, corn, vegetable broth, ghost pepper salt, chipotle or chili powder and cumin. Bring to boil. Reduce heat to medium-low and cover. Cook it as you would rice (for at least 25 minutes or until the liquid is absorbed).
- Remove from heat. Stir in the cilantro, red onions (if desired), scallions and lime juice.
- Fluff with a fork and serve with desired garnishes.
Serves: 6-8
Serves: 6-8
Serves: 8
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Contact info
(317) 973-5583
info@zionsvilleoliveoil.com
31 E Pine Street Zionsville, IN 46077
Monday - Saturday:
10:30 AM - 4:00 PM
Sunday:
12:00 PM - 4:00 PM
