Quinoa is a relatively new ingredient in my pantry. I was a little hesitant to jump on the quinoa train because my very first taste of quinoa was from the hospital cafeteria a couple years back – yuck! Now that it’s almost been long enough for me to forget how terrible it was, I decided I needed to give it another chance. And I’m so glad I did! It definitely has a unique texture, but not in a bad way. If you’re new to quinoa, this is a great recipe to start with because it’s simple and has tons of flavor. You can add some chicken for an easy one-pot meal or serve it as a side dish. Enjoy!
Chipotle Honey Lime Quinoa
1 cup quinoa
2 cups water*
2 tbsp fresh lime juice
2 tsp honey
1 tsp ground cumin
1-2 minced chipotle peppers in adobo sauce*
1/4 tsp salt
1/4 cup extra-virgin olive oil
1/2 cup cooked black beans
1/2 cup fresh or frozen (defrosted) corn kernels
1/4 cup chopped fresh cilantro
1/4 tsp fresh ground black pepper
1. Combine quinoa and water in medium saucepan set over high heat. Once the water boils, cover and reduce the heat to low. Cook until all of the water is absorbed, 15 to 20 minutes. Fluff with a fork.
2. In a small bowl, whisk together honey, lime juice, ground cumin, salt, pepper, and chipotle pepper. While whisking constantly, slowly add the extra-virgin olive oil to the chipotle mixture to form a dressing. Set aside.
3. Stir black beans and corn kernels into the quinoa. Add the chipotle dressing to the quinoa and gently toss to combine. Stir in cilantro. Taste and add more salt and pepper if desired.
*adapted from Cookin’ Canuck
Notes:
1. I think cooking the quinoa in low-sodium chicken stock or vegetable stock would be a great way to add another layer of flavor, and I may try that next time.
2. If you like spicy foods, you can certainly add more chipotle peppers but remember – you can always add but it’s pretty hard to take out minced chipotle pepper if you get it too spicy ;).
