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

Cuisine

South American

Course

Dinner, Main Course

Difficulty

Medium

Duration

less than 15 min

Diet

Gluten Free, Vegan

Cooking Technique

Pressure Cook

Keywords

6 servings, contributed, cook 5 min, dehydrated black beans, dinner, dried corn, dried garlic, dried onion, gluten free, ground chipotle powder, ground cumin, less than 15 min, lime juice, main course, medium, mexican oregano, Pamela Ellgen, prep 5 min, pressure cook, quick-cooking quinoa, roughly chopped fresh cilantro, sea salt, south american, vegan, vegetable broth

Prep Time

5 min

Cook Time

5 min

Servings

6 Servings

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
4 cups vegetable broth
roughly chopped fresh cilantro
lime juice

Instructions

Layer the dry ingredients in the jar in the order listed.
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.
Garnish with fresh cilantro and a squeeze of lime juice.

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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