Chipotle Quinoa with Corn and Black Beans


  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 2 canned chipotle chilies with sauce, minced
  • 1 Tbsp. fresh oregano, chopped
  • 3/4 c. uncooked quinoa
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1/2 c. fresh or frozen corn
  • 2 1/2 c. water
  • 2 Tbsp. McKay’s chicken style seasoning
  • 1/2 c. diced mango
  • 1 Tbsp. fresh cilantro, chopped
  • 2 green onions, chopped
  • 1 lime


  1. In a medium skillet, sauté onions and garlic in a little water water until onions are transparent.
  2. Add oregano and chicken style seasoning. Add remaining water, quinoa, corn, black beans, green onion and chipotle; cover and simmer until quinoa is tender.
  3. Squeeze lime juice over quinoa. Top with mango and fresh cilantro.
Browse Cook(s): Melody Prettyman
Browse Theme(s): Salads Sides Entrees

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.