Make Ahead

Better than Central Market's Chipotle Quinoa

by:
October 22, 2013
5 Stars
Author Notes

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

  • Makes 6 healthy side dishes
Ingredients
  • 1 tablespoon Olive Oil
  • 1 Red onion, chopped
  • 2-3 Cloves of garlic
  • 2 Canned chipotle peppers, diced
  • 1 tablespoon Fresh oregano or 1 tsp dried
  • 1 cup Red quinoa
  • Salt and pepper to taste
  • 1 15 oz. can black beans, rinsed and drained or 2 cups prepared black beans
  • 2 Ears fresh corn with corn cut from the cob or 1 cup frozen
  • 2 cups Vegetable or chicken broth
  • 1 cup Scallions, chopped, white and green parts
  • 1 cup Cherry tomatoes, halved and seeded
  • 2-3 tablespoons Cilantro, chopped
  • 1 Avocado, diced
  • 1 tablespoon Freshly squeezed lime juice
In This Recipe
Directions
  1. 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.
  2. 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.
  3. Add broth and bring to a boil. Stir, cover and reduce heat to low. Cook undisturbed for approximately 15 minutes.
  4. 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.
  5. 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.
  6. 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!

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1 Review

suzitobias June 25, 2020
I used to live in Texas and it was always a treat to pick up a container of their Chipotle/Quinoa salad... I have missed it since leaving the Lone Star State and thought I might find the recipe online... WOW! I don't know how you did it, but this is as close to the real thing as you could get! I'm blown-away at how good it is. As I purchased the ingredients, I was preparing myself to be completely underwhelmed. But, I kept the faith, I followed your instructions to the T (with the exception of substituting dried chipotle for canned) and it is AMAZING. You nailed it!!! I cannot thank you enough for this amazing recipe. It was a huge hit at dinner last night--I got a "Why have you never made this before????" from my guy... LOVE it! I know it's a lot to ask, but is there any chance you can re-create Central Market's German Potato Salad? ;-) THANK YOU