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–+ servings
Tami Kramer Nutmeg Notebook

Mexican Quinoa Black Beans & Corn aka Beanwah!

5 from 13 votes
A quick and easy weeknight recipe using everyday items from your pantry and fridge. Enjoy it with a little salsa and baked no oil corn tortialla chips or over a chopped salad. It is delicious served hot, cold or room temperature.
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Servings: 4
Course: Salad
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups onion chopped
  • 1 each jalapeno pepper, seeded, diced
  • 4 each garlic cloves, minced
  • 1 1/2 cups quinoa, rinsed and drained
  • 1 3/4 cups salt free vegetable broth or water
  • 1 14.5 ounce can organic fire roasted diced tomatoes, no salt added
  • 1 can black beans, rinsed and drained
  • 1 1/2 cups frozen corn, thawed
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4-1/2 teaspoon chipotle chili powder to taste
  • 1/4 teaspoon smoked paprika
  • 1 each juice and zest of a fresh lime
  • 1/2 cup fresh cilantro, chopped

Equipment

  • Electric Pressure Cooker

Method
 

  1. Set a 6 qt electric pressure cooker to saute, when hot add a splash of low sodium vegetable broth and then add the diced onions, stir frequently, after 2-3 mintues add the jalapeno pepper and garlic, saute another minute.
  2. Add the tomatoes, vegetable broth, quinoa, beans, corn and spices to the pot.
  3. Put the lid on the pressure cooker, set the time for 5 minutes on high, natural pressure release.
  4. When the pressure comes down, open the lid carefully, add the lime juice, lime zest and cilantro.
  5. Serve hot, cold or room temperature.
  6. Delcious served as a taco filling, over a chopped salad or over a bed of greens. Take it hiking, pack it in your work lunch bag, serve it with oil free air fried corn tortilla chips.

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