Black and Red Quinoa

Southwestern Quinoa
serves 4-6 as a side

1/2 cup black quinoa, well rinsed
1/2 cup red quinoa, well rinsed
2 ears sweet corn
1 bell pepper, chopped
2 spring onions, finely chopped
3 tsp olive oil, divided (smoked if you have it)
1/2 cup vegetable broth
3/4 cup water
liquid smoke
2 chipotle peppers in adobo sauce, minced
1 Tbsp lime juice

Grill or boil the corn, and then cut the kernels off of the cobs once they are cooled.  Put the vegetable broth and water into a pot and bring to a boil.  Add the quinoa, bring back to a boil, then turn heat down to low.  Simmer, covered for about 15 minutes, until the water is absorbed.  (Check it at about 10 minutes to see if you need to add more water.) After 15 minutes, check to make sure it’s tender, and then remove from heat, and let stand for 5 minutes.

Meanwhile, heat 1 tsp of olive oil in a skillet.  Saute the peppers and onions until the peppers start to get tender (some crsipness is ok). Set aside.

In a small bowl or mug, combine the chipotle peppers, lime juice, remaining 2 tsp of olive oil and several shakes of Liquid Smoke. Stir well with a fork, and add salt and pepper to taste.

When the quinoa is done, add all of the other ingredients, and stir well to combine.  Feel free to double the amount of ‘dressing’ that you use if you want a stronger taste. You can eat the quinoa warm, but it is also great refrigerated and eaten cold.


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