1 lb. quinoa macaroni noodles
2 cups black beans
4 oz. olives without pits
4 medium sized tomatoes
1 green bell pepper
4 cloves garlic
2 tbsp. chili powder
½ tsp. chipotle powder
3 ears corn
1 bunch cilantro
Sea salt and pepper to taste

Optional: Jalapeno peppers or even habanero peppers—thinly slice these and sprinkle them right on top to dial up the heat. These are also great soaked overnight in a bit of apple cider vinegar with a pinch of sea salt.

Step 1) Cook pasta as directed.