Chipotle Quinoa with Corn and Black Beans

Chipotle Quinoa with Corn and Black Beans

Melody Prettyman, Mark Anthony

(TDY#12105)

Ingredients

1 red onion, chopped
2 cloves garlic, minced
2 canned chipotle chilies with sauce, minced
1 Tbsp. fresh oregano, chopped
3/4 c. uncooked quinoa
1 (15 oz.) can black beans, rinsed and drained
1/2 c. fresh or frozen corn
2 1/2 c. water
2 Tbsp. McKay’s chicken style seasoning
1/2 c. diced mango
1 Tbsp. fresh cilantro, chopped
2 green onions, chopped
1 lime

Steps

Step 1
In a medium skillet, sauté onions and garlic in a little water water until onions are transparent.
Step 2
Add oregano and chicken style seasoning. Add remaining water, quinoa, corn, black beans, green onion and chipotle; cover and simmer until quinoa is tender.
Step 3
Squeeze lime juice over quinoa. Top with mango and fresh cilantro.

Recipe tags: Beans, Corn, Mark Anthony, Melody Prettyman, Quinoa