Adventures in Cooking – Week 8

I love eating at Chipotle.  I rarely go to a fast-food restaurant these days, so every trip is considered a special treat. When I go to Chipotle, it’s usually when I’ve run out of salad for lunch at work and I didn’t have time to go to the store the night before.  I always get a buritto bowl with black beans, brown rice, a little bit of lettuce, cheese, and roasted chili-corn salsa. Love it!  This week’s recipe reminds me a bit of this favorite fast-food indulgence.

Black Bean and Sweet Corn Quinoa Salad

Black Bean and Sweet Corn Quinoa Salad

Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 3/4 cup uncooked quinoa
  • 1 1/2 cups chicken or vegetable broth (beef broth also provides an interesting flavor)
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup frozen sweet white corn
  • 1 3/4 cup dry black beans
  • 1/2 cup cilantro, chopped

Instructions:

  • First, rinse and sort the dried beans, discarding any blemished ones or any grit.  Let them soak for 12 hours in a bowl along with 6 cups water.  Drain the beans.
  • In a large saucepan, cover drained, soaked beans with 6 cups of fresh water. Bring to boil, reduce heat and simmer, partly covered, and topping up with water if necessary, for about 1 hour. Drain the beans.
  • In a medium pot, heat the olive oil over medium heat.  When shimmering and hot, add the onions and sauté for 4-5 minutes, stirring often.  Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.
  • Add the quinoa and cover with broth.  Stir in cumin, cayenne pepper, salt and pepper.  Bring the mixture to a boil.  Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).
  • Stir in the frozen corn and black beans.  Cover and let the post sit off the heat until the corn and beans are heated through, about 5-6 minutes.  Stir in the cilantro.  Serve warn or chilled – it is delicious both ways!

I let the black beans sit in the quinoa mixture longer that 6 minutes, so the quinoa turned a gray color.  It still tasted yummy!  Just add some lettuce and cheese and I now have my own homemade burrito bowl.

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