This southwestern chipotle quinoa salad is perfect for potlucks and picnics. Or serve it as a side dish with grilled chicken any night of the week.
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, ¼ 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 ¼ cup plus 1 tablespoon extra-virgin olive oil to the chipotle mixture to form a dressing. Set aside.
Stir ½ cup cooked black beans and ½ cup fresh or frozen (defrosted) corn kernels into the quinoa.
Add the chipotle dressing to the quinoa and gently toss to combine. Stir in ¼ 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 tablespoon fresh lime juice
2 teaspoon honey
1 teaspoon ground cumin
1 teaspoon seeded & minced chipotle peppers (sold in cans as chipotle peppers in adobo sauce)
¼ teaspoon kosher salt
¼ cup plus 1 tablespoon extra-virgin olive oil
½ cup cooked black beans
½ cup fresh or frozen (defrosted) corn kernels
¼ 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 ¼ 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.
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Kimberly
Love this recipe! I've made it a few times and each time, I find it tastes even better.
Dara (Cookin' Canuck)
I'm so glad to hear that, Kimberly. It's one of my favorites, too.
Christy
Finally a recipe with quinoa that I really enjoy. I've been wanting to use this grain, but hadn't found the right recipe to eat it regularly. Thank you! I didn't have honey or the peppers so I substituted agave nectar and hot sauce, seems that the sweet spicy combo still worked.
linda-rd
this looks divine. quinoa is a very healthy gain and you can do alot with it..thanks for sharing your recipe
Natalie (The City Sisters)
The is such a perfect recipe! We are cooking for a brood this weekend in Texas and this will be the perfect side dish to our pulled pork tacos! Can't wait to try it!!
Melody Fury - GourmetFury.com
This is a beautiful recipe! I would love for you to enter it to our 8th monthly veggie contest. This month's theme vegetable is corn!
More details: http://tiny.cc/ikije
Have a great day 🙂
Michelle @ Brown Eyed Baker
Awesome summer dish! I love quinoa and black beans 🙂
ivoryhut
I love the addition of corn! I always enjoy a little crunch with quinoa, and this sounds really good.
Tracy
Love it! I still have yet to try quinoa...crazy, right? 🙂 I definitely want to give this a try.
Jenny
I am a quinoa fanatic! This one sounds great!
Maria
Love this one Dara!
Maggy@ThreeManyCooks
I love quinoa - this recipe looks fantastic! Great flavors going on.
jen
i love quinoa salad, your dressing sounds awesome. we will definitely be using it next time!
sweetlife
great recipe, I love wuinoa and the dressing I can imagine adds great flavor..
sweetlife
Trudy (veggie num num)
The dressing sounds so light and delish! What a wonderful veggie lunch.
Danielle
Mmmm that looks so healthy and delicious!