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chipotle quinoa and beans

Chipotle rice and beans with quinoa and corn

Gluten-free, protein-rich, low oil, healthy dinner recipe.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dish
Cuisine Autumn, diabetic friendly, Fusion, gluten free, International, Vegan, Vegetarian, Winter
Servings 4 people


  • 1 tbsp olive oil
  • 1 clove garlic
  • 1 medium Onion ( yellow)
  • 1 tsp chipotle paste
  • 1/4 tsp roasted cumin powder
  • 1/8 tsp   dry oregano
  • 2 cups vegetable stock
  • 3/4 cup quinoa
  • Black pepper ( crushed)
  • salt to taste
  • 1 cup sweet corn ( I have used frozen)
  • 1 cup black bean ( cooked and drained, use canned if you prefer)
  • 1 tbsp green onion chopped
  • 1 tsp coriander leaves chopped


  • In a deep pan. add the olive oil and add the garlic and chopped onion.
  • As the onion roasts well add the chipotle paste, cumin powder and crushed dry oregano and mix well.
  • Add the quinoa and stock and bring it t a boil.
  • As the quinoa cooks halfway add the black beans and sweet corn.
  • Add salt, black pepper and mix well.
  • Mix well and cook further. Once the quinoa cooks through it is crunchy and the centre appears glassy.
  • Stir in the coriander leaves and green onions and remove from heat.
  • Serve warm.


For the cooked black beans:
Soak  1/4 cup of black beans in lots of water overnight. Drain and wash the beans in the morning and pressure cook for 3 whistles. Release steam naturally. 
In the instant pot, Add 3 cups of water, rinsed soaked black beans and set on Pressure cook- high for 30 minutes. Let the steam release naturally. Remove the lid carefully.
Tried this recipe?Let us know how it was!