Southwest Chipotle Quinoa and Black Beans
Recipe type: Vegan (a clean, whole recipe)
Citric acid (from lime) - burns fat, boosts metabolism
Fiber (from black beans, sweet corn) - regulates and slows feelings of hunger,
rids the body of toxins
Folate (from zucchini) - supports a healthy-fuctioning heart, boosts brain function
Iron - (from black beans, quinoa) energizes the body and builds strong nails and
thick, healthy hair
Lutein (from sweet corn) - supports sharp, clear vision
Magnesium (from black beans) - increases energy levels, supports metabolism
Manganese (from zucchini) - an antioxidant that promotes a strong immune system,
builds strong and healthy bones, promotes high energy levels, and improves memory
Potassium (from zucchini) - maintains hydrated, smooth, supple skin
Protein - (from black beans, quinoa) builds collagen for smooth and youthful skin,
helps body feel fuller for longer

Total Time: 25 minutes
Prep: 13 minutes
Cook: 12 minutes

Yield: 4 main dish servings

Difficulty: Easy
  • 1 cup quinoa
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • 1 bay leaf
  • 3 tablespoons extra virgin olive oil
  • ½ medium onion, diced
  • 1 small organic zucchini, diced
  • ¾ cup organic sweet corn kernels (frozen or fresh from the cob (and boiled or grilled))
  • 7 ounces organic black beans, thoroughly drained and rinsed
  • ½ chipotle pepper in adobo sauce, finely diced
  • 1 tablespoon organic honey (or substitute agave)
  • 1 lime
  • Salt
  1. Add the quinoa and two cups of water to a saucepan. Season with salt. Add all of the seasonings including garlic powder, onion powder, oregano, paprika, cumin, and bay leaf. Stir until well combined. Bring water to a boil and then reduce to a simmer. Cover and cook, stirring often, until all of the water is absorbed, about 10-12 minutes (there should not be any water remaining in the pot). At this point, the quinoa should be cooked (the quinoa is cooked when the spiral germ becomes visible around the grains.) Remove saucepan from heat and set aside (also remove the bay leaf and discard it).
  2. Meanwhile, heat the olive oil in a sauté pan over medium heat. Add the onion and cook until softened, about 2 minutes. Add the zucchini and cook until softened, about 2 minutes more. Add the black beans, corn, and chipotle and cook until heated through, about 1 minute. Add the honey, season well with salt, and stir until well combined.
  3. Pour the black bean mixture into the saucepan containing the cooked quinoa. Add the juice of one lime and season with salt. Stir until well combined. Serve while still hot.
Nutrition Information
Serving size: 4 Calories: 339 Fat: 13.3g Saturated fat: 1.9g Carbohydrates: 0mg Sugar: 7.8g Fiber: 7.9g Protein: 10.7g Cholesterol: 0mg
Recipe by Jen Elizabeth's Journals at