Chipotle Quinoa with Black Beans & Corn

There are times when I ponder what it might be like to go vegetarian. I made an attempt the other night to walk on the light side by cooking up a veggie burger for myself. All was going along swimmingly – a whole wheat bun, a grain and bean-filled patty, and a dollop of yogurt-dill sauce leftover from the Pan-Fried Bulgur Cakes. The saturated fat count was low, no animals were harmed in the process, and I was feeling very proud of my meatless meal. That is, until I topped the burger with a strip of crispy, salty bacon. It rapidly became clear to me that I am not cut out to be a vegetarian. And let me tell you something – that was the best veggie burger I have ever consumed.

In an attempt to pay penitence for meat-filled indiscretion, I fixed a truly vegetarian dish for lunch today. Quinoa, my whole grain paramour, became a hearty meal when mixed with black beans and corn, and tossed with a spicy and sweet dressing made from lime juice, cumin, chipotle peppers, and honey. It was so satisfying that I felt momentarily guilty for my bacon gaffe the night before.

Combine 1 cup quinoa and 2 cups 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 and transfer to a serving bowl.

In a small bowl, whisk together 2 teaspoons honey, 2 tablespoons fresh lime juice, 1 teaspoon ground cumin, 1/4 teaspoon kosher salt, and 1 teaspoon seeded and minced chipotle pepper. Chipotle peppers are sold in cans and are usually labelled as “Chipotle Peppers in Adobo Sauce”.

While whisking constantly, slowly add 1/4 cup plus 1 tablespoon extra-virgin olive oil to the chipotle mixture to form a dressing. Set aside.

Stir 1/2 cup cooked black beans and 1/2 cup fresh or frozen (defrosted) corn kernels into the quinoa.

Add the chipotle dressing to the quinoa and gently toss to combine. Stir in 1/4 cup chopped cilantro. Serve.

Other quinoa recipes:

Cookin’ Canuck’s Quinoa with Braised Fennel, Thyme & Toasted Almonds
Cookin’ Canuck’s Quinoa with Caramelized Mushrooms, Soy Sauce & Ginger
101 Cookbooks’ Double Broccoli Quinoa
Gluten Free Goddess’ Quinoa Salad with Lime & Fresh Mint
Kalyn’s Kitchen’s Quinoa Salad with Avocado, Radishes, Cucumbers & Cumin-Lime Vinaigrette

Quinoa with Black Beans, Corn & Chipotle Pepper, Lime & Honey Dressing

1 cup quinoa
2 cups water
2 tbsp fresh lime juice
2 tsp honey
1 tsp ground cumin
1 tsp seeded & minced chipotle peppers (sold in cans as chipotle peppers in adobo sauce)
1/4 tsp kosher salt
1/4 cup plus 1 tbsp 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

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 and transfer to a serving bowl.

In a small bowl, whisk together honey, lime juice, ground cumin, salt, and chipotle pepper. While whisking constantly, slowly add 1/4 cup plus 1 tablespoon extra-virgin olive oil to the chipotle mixture to form a dressing. Set aside.

Stir black beans and corn kernels into the quinoa. Add the chipotle dressing to the quinoa and gently toss to combine. Stir in cilantro. Serve.

Serves 4 to 6 as a side dish or 3 to 4 as an entree.

Printable recipe