Mexaroni

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.

Step 2) While cooking the pasta, dice the olives, mince the garlic, cube the tomatoes, cut the corn from the cobs, slice the bell pepper into strips, and finely chop the cilantro.

Step 3) Mix all these ingredients in with the cooked pasta when it is ready; for a muy caliente version, throw some of the hot peppers into the mix. Delicioso!

Dish Type: