Chipotle: the perfect cure for jet lag
Last week my daughter's boyfriend arrived from Albuquerque, bringing chiles and salsa. So it didn't take much imagination to figure out what to do with the quinoa in my pantry.
It's been a busy week, and meals that appear on the table in a hurry are much appreciated, as are care packages from New Mexico. The boyfriend left for Stuttgart on Sunday, my husband followed him to Hanover on Monday, and today Daughter Number
Two One (sorry, must not post when exhausted!) arrived from New Jersey, where she is now domiciled.
I have jet lag, and I haven't even been on a plane.
For cooking instructions, click below. I served this with sautéed zucchini (courgettes in the U.K., calabacitas in New Mexico), warm tortillas and of course, Sadie's Salsa.
Quinoa with Black Beans
¾ cup uncooked quinoa
1 tablespoon canola oil
1 onion, chopped
3 cloves garlic, minced
1 ½ cups vegetable broth or water
1 cup chopped tomatoes
1 teaspoon ground cumin
1 tablespoon chopped green chiles
½ teaspoon chipotle powder (or more)
salt to taste
1 cup corn kernels
1 can black beans, rinsed
¼ fresh coriander (cilantro), chopped (optional)
Rinse the quinoa for 3 or 4 minutes under running water. Set aside.
Sauté the onions and garlic in a large sauce pan or dutch oven, until soft—about 5 minutes.
Add quinoa and broth to the pan; stir. Add remaining ingredients except corn, black beans, and cilantro, and bring to a boil. Cook over medium-low heat for 20 minutes, stirring occasionally to avoid scorching. When the liquid is almost completely incorporated, add corn and beans and cook for another 5 minutes. Add coriander if using and serve with warm tortillas.
You can wrap the mixture in the tortillas if you want, or you can eat them separately. Your choice.