Chipotle Mexican Quinoa

Chipotle Mexican Quinoa

  • Author: Jessica Penner, RD


A well-balanced meal that’s perfect for those vegans or vegetarians concerned about their iron intake!


  • 2 tbsp canola oil
  • 1 large onion, diced
  • 1 ½ tsp oregano
  • 1 tsp cumin
  • ¼ tsp chili flakes
  • ½ tsp salt
  • 1 red or orange pepper, diced
  • 4 cloves garlic, minced
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 tbsp vegetable bouillon (I like the Better Than Bouillon brand)
  • 1 cup salsa
  • 1 cup dry quinoa
  • 2 cups water
  • 1 ½ cups black beans (or 1 can, drained and rinsed)
  • 1 cup frozen corn kernals
  • chopped cilantro (optional)
  • shredded cheese (optional)


  1. In a dutch oven or large skillet, heat the canola oil over medium heat.
  2. Add the onion, oregano, cumin, chili flakes, and salt. Saute until the onions are soft.
  3. Add the bell pepper, garlic, chipotle pepper, and bouillon. Saute another minute.
  4. Add the salsa, quinoa, and water. Heat to boiling and then turn down to low to simmer until the quinoa is cooked.
  5. Add in the black beans and corn. Stir until heated through.
  6. Serve with cilantro and cheese (if desired).


  • Serving Size: 4
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