Recipe: Mexican Corn and Quinoa with Chipotle Beans and Pickled Onions

Decided to try a new cookbook this week, and the first recipe I made was a home run. (Sorry Red Sox and Braves fans if my baseball reference brings back bad memories of last night.)

While I had a number of bowls and pots to clean up afterward, the Mexican Corn and Quinoa recipe from Robin Asbell’s New Vegetarian cookbook was pretty easy to make, absolutely delicious, and extremely healthy. Let me know how you like it.


  • 1 tablespoon cold-pressed corn oil (I just used canola oil BTW.)
  • 1/2 cup chopped yellow onion
  • 2 large red fresno chiles chopped (Couldn’t find em. I used 1 jalapeño.)
  • 1 clove garlic chopped
  • 1/4 cup quinoa rinsed and drained
  • 1 1/2 cups vegetable stock
  • 1 tablespoon chopped fresh thyme
  • 2 cups corn kernels (frozen or fresh)
  • 1 teaspoon salt
  • 1 tablespoon red wine vinegar
  • 1 tablespoon sugar
  • 1/4 cup thinly shaved red onion
  • 1 15-ounce can black beans drained and rinsed
  • 1 teaspoon cumin
  • 1/4 teaspoon chipotle pepper powder
  • 1/2 cup fire-roasted diced tomatoes


  1. In a 2-quart pot, over medium-high heat, heat the oil and sauté the onions for 5 minutes. Add the chiles and garlic, stir for 1 minute, then add the quinoa, vegetable stock, and the thyme. Bring to a boil. Cover and lower the heat and cook for 15 minutes. Add the corn and simmer until cooked. Stir in the 1/2 teaspoon of salt.
  2. In a small bowl, stir the vinegar and sugar, then toss with red onion slices. Let stand.
  3. In a small saucepan, heat the beans, cumin, chipotle, the remaining 1/2 teaspoon salt, and the tomatoes, stirring and mashing a few of the beans to thicken the mixture.
  4. Ladle a cup of the corn soup into a wide bowl, then scoop 1/2 cup of the black bean mixture into the center. Top with a third of the pickled onion and serve.
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