Smoky Chipotle Quinoa, Black Beans, and Corn
By :Meals in a Jar Cookbook by Pamela Ellgen
Print Recipe
Technically, quinoa isn’t a grain at all; it’s a seed. But who really cares? The ancient South American staple is loaded with complex carbs and protein. Coupled with black beans and corn, it makes a complete, plant-based meal. Jar size: 4 cups
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Prep Time 5 minutes
Cook Time 5 minutes
Servings
6 Servings
Ingredients
Dry ingredients
  • 1 tablespoon ground chipotle powder
  • 2 teaspoons ground cumin
  • 2 tablespoons dried onion
  • 1 teaspoon dried garlic
  • 1 teaspoon Mexican oregano
  • 1/4 teaspoon sea salt
  • 2 cups quick-cooking quinoa
  • 1 cup dehydrated black beans
  • 1/2 cup dried corn
For cooking and serving
  • 4 cups vegetable broth or water
  • roughly chopped fresh cilantro to serve
  • lime juice to serve
Prep Time 5 minutes
Cook Time 5 minutes
Servings
6 Servings
Ingredients
Dry ingredients
  • 1 tablespoon ground chipotle powder
  • 2 teaspoons ground cumin
  • 2 tablespoons dried onion
  • 1 teaspoon dried garlic
  • 1 teaspoon Mexican oregano
  • 1/4 teaspoon sea salt
  • 2 cups quick-cooking quinoa
  • 1 cup dehydrated black beans
  • 1/2 cup dried corn
For cooking and serving
  • 4 cups vegetable broth or water
  • roughly chopped fresh cilantro to serve
  • lime juice to serve
Votes: 0
Rating: 0
Rate this recipe!
Instructions
Preparation:
  1. Layer the dry ingredients in the jar in the order listed.
To Cook:
  1. Place all of the jarred ingredients into the Instant Pot. Add 4 cups of broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook on High for 5 minutes. Allow the steam pressure to release naturally for 5 minutes, then release any remaining pressure manually.
To Serve:
  1. Garnish with fresh cilantro and a squeeze of lime juice.
Recipe Notes

Ingredient Tip: Make sure to use precooked, dehydrated black beans. They should not be confused with dry black beans, which require a much longer cooking time.

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