Week in, week out , paying seven bucks for a pint of Central Market's chipotle quinoa. Sooooo.... looked to see if the recipe was online. Nope. Hmmmm.... Could I cobble it together from other recipes and try to not only duplicate but improve Central Market's version? Why, yes I can. And did. My most requested recipe among friends and family. Delicious! —pamelia
Red onion, chopped
Cloves of garlic
Canned chipotle peppers, diced
Fresh oregano or 1 tsp dried
Salt and pepper to taste
15 oz. can black beans, rinsed and drained or 2 cups prepared black beans
Ears fresh corn with corn cut from the cob or 1 cup frozen
Vegetable or chicken broth
Scallions, chopped, white and green parts
Cherry tomatoes, halved and seeded
Freshly squeezed lime juice
In This Recipe
Add olive oil to large skillet and place over medium heat. Add onion and garlic. Cook, stirring until the onions are soft, about 5 minutes. Add chipotles and oregano and continue to stir for another minute.
Turn up the heat to medium high, add the quinoa and sprinkle with salt and pepper. Continue to cook, stirring frequently for about 3-5 minutes.
Add broth and bring to a boil. Stir, cover and reduce heat to low. Cook undisturbed for approximately 15 minutes.
Uncover and test quinoa. If the kernels are still crunchy, add a bit more liquid and cook for another 5 minutes or so. When the grain is fully cooked, it will look like it has sprouted.
Mix in corn and black beans. Top with cilantro, tomatoes, avocados, and scallions. Squeeze lime juice over all and mix lightly. Great served warm or cold.
Highly recommend doubling this! Quick lunch or dinner for a few days or just share. My favorite way to eat this is in some garlic naan bread but it's wonderful in tortillas too! Just saying, adding the carbs makes it even yummier but it definitely stands on its own!