Smoky Chipotle Quinoa, Black Beans, and Corn
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
Servings Prep Time
6Servings 5minutes
Cook Time
5minutes
Servings Prep Time
6Servings 5minutes
Cook Time
5minutes
Ingredients
Dry ingredients
  • 1tablespoon ground chipotle powder
  • 2teaspoons ground cumin
  • 2tablespoons dried onion
  • 1teaspoon dried garlic
  • 1teaspoon Mexican oregano
  • 1/4teaspoon sea salt
  • 2cups quick-cooking quinoa
  • 1cup dehydrated black beans
  • 1/2cup dried corn
For cooking and serving
  • 4cups vegetable brothor water
  • roughly chopped fresh cilantroto serve
  • lime juiceto serve
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.