Southwest Chipotle Quinoa

Our Southwest Chipotle Quinoa is a simple, nutritious meal that comes together in minutes. While quinoa is cooking on the stove, a variety of healthful vegetables and legumes are sauteed, including black beans, corn, zucchini, and onion. The two pans then unite in a burst of flavor, thanks to peppers and spices like chipotle, garlic powder, onion powder, paprika, and cumin. Those who like a little more heat may indulge in additional chipotle, and those who do not can omit it entirely. This plant-based meal is sure to become a regular, wholesome and tasty dinner in your home!


  • 1 cup quinoa
  • 3/4 cup sweet corn kernels
  • 7 ounces black beans, drained and rinsed
  • 1 bay leaf
  • 1 lime
  • 1 zucchini, diced
  • 1/2 onion, diced
  • 1/2 chipotle pepper in adobo sauce, finely diced
  • 1 tablespoon maple syrup
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • PREP TIME 15
  • COOK TIME 12
  • Serves 4


  1. Add two cups water and one cup quinoa to a saucepan. Stir in bay leaf, garlic powder, onion powder, oregano, paprika, and cumin.
  2. Bring to a boil then reduce heat to medium-low and simmer for 10-12 minutes or until all of the water has been absorbed.
  3. Remove bay leaf and set aside.
  4. Meanwhile, place a saute pan over medium-high heat.
  5. Add onion and cook 2 minutes or until softened, then zucchini and cook 2 minutes or until softened.
  6. Add corn, black beans, and chipotle pepper and cook until heated through about 1 minute.
  7. Finally, add maple syrup and stir.
  8. Combine bean and vegetable mixture into quinoa saucepan.
  9. Squeeze the juice of one lime over the top and stir. Serve hot.