Ingredients:

1 Cup Quinoa, rinsed & drained
2 tsp Chipotle Olive Oil
3 Cloves Garlic, minced
2 Jalapeño Peppers, seeded and finely chopped
1 Small Yellow Onion, finely diced
1 1/4 Cups Vegetable Broth
1 Can Black Beans, drained & rinsed (1 1/2 Cups)
1 (14.5 oz) Can of Diced Tomatoes, with juice
1 Cup Frozen Corn
1/2 tsp Ghost Pepper Salt
1/2 tsp Chipotle Powder or Chili Powder
1/4 tsp Ground Cumin
1/3 Cup Fresh Cilantro, chopped
1-2 Scallions, finely chopped
2 TBSP Red Onion, diced (optional)
1 Quarter of a Lime, juiced
Garnish with shredded cheese, sour cream, avocado, lime slices, etc.

Directions:

In a large skillet, dry toast the quinoa for a few minutes, making sure to stir frequently until the seeds have slightly toasted.
Meanwhile, heat the Chipotle Olive Oil in a medium saucepan over medium heat. Add the diced yellow onions, garlic, and jalapeño peppers. Sauté until fragrant (about 1 minute or less so garlic does not burn). Stir in the toasted quinoa, beans, tomatoes, corn, vegetable broth, ghost pepper salt, chipotle or chili powder and cumin. Bring to boil. Reduce heat to medium-low and cover. Cook it as you would rice (for at least 25 minutes or until the liquid is absorbed).
Remove from heat. Stir in the cilantro, red onions (if desired), scallions and lime juice.
Fluff with a fork and serve with desired garnishes.

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The Olive Press April 2026

April 24, 2026

📅 Dates to Remember May 2nd – Brick Street Market Presented by the Zionsville Chamber of Commerce The 41st Annual Brick Street Market will be held Saturday, May 2, 2026 from 10 am to 4 pm. Visitors can stroll through arts, crafts, and food booths set up along Zionsville’s historic brick Main Street while browsing our unique Village shops and restaurants. Vendors are carefully selected to offer only handcrafted and handmade items, so you’re sure to find something truly one of a kind. Vendor space is sold out, and tickets are not required to attend. Time: 10am-4pm