Raspberry Chipotle Quinoa

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Toasted quinoa with corn and black beans and roasted raspberry chipotle sauce

25 minutes

1 cup quinoa
1 1/4 cups chicken or vegetable broth
1 can corn drained
1 can black beans drained
finely chopped onion if desired
garlic powder to taste
salt and pepper to taste
1/2 teaspoon Mexican seasoning or to taste

Toast quinoa dry in skillet, stirring constantly with a whisk to prevent burning. Quinoa will start to turn brown and smell nutty. It doesn't take very long. If using chopped onion, you can brown it now too. Add broth and cook over medium heat 15 minutes or until liquid is absorbed and quinoa is done. Add corn and beans and cook 5 more minutes. Remove from heat and let sit for 1o minutes. Stir in 1/2 to 1 bottle Roasted Raspberry Chipotle Sauce.

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