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

From the kitchen of Cookin' Canuck-A great blog I just discovered!

www.cookincanuck.com

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) (I used more to taste)
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 side dish.

 

I threw some tomatoes in it because I had it.  And left the corn out cause I didn't have it and it was fab.  

Black Bean and Tomato Quinoa

1 cup quinoa, dry
1 can black beans rinsed and drained (I sometimes used pre-seasoned beans)
1 small box sweet cherry tomatoes, diced in half
1 bunch green onions, chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh flat leaf parsley, chopped (I leave out the parsley and use more cilantro)
1 lemon
1 lime
extra virgin olive oil
sea salt and pepper to taste

1. Prepare 1 cup dry quinoa according to package directions.

2. Place cooked quinoa in a large bowl and add the black beans, tomatoes, green onions, cilantro and parsley.

3. Squeeze the juice of the lemon and lime in the bowl. Pour in the olive oil using just enough to coat all the ingredients or until it looks good to you. Add salt and pepper to taste.

From Sunflower Farmers Markets simple suppers.

Drunken Beans

Got this recipe from Master Your Metabolism but had to tweak it a bit to work right.

Ingredients:
3 medium slices turkey bacon (nitrate-free of course)
1 clove garlic minced
2 medium jalapenos minced
1 large can (16 ounces) refried black beans
1 can black beans
1 small can (14.5 ounces) low-sodium 99% fat free chicken broth
1 bottle light beer (preferably Corona light)

Directions:
Lightly coat a medium skillet with nonstick cooking spray. Light brown bacon. Add garlic and jalapenos and saute until the garlic is soft and fragrant (one to two mins). Add the beans, then slowly mix in the broth (may not need all of the broth start with half the can), stirring until smooth. Slowly stir in the beer. Simmer until warmed.

From: Master your Metabolism by Jillian Micheals