I have honestly never liked chipotle. I love every pepper in the world it seems, with this exception. I found this recipe as well in the the Food Matters Cookbook and decided to give it a try. I was blown away, both by the great flavor of the dish and the heat of the chipotle... a great thing! If you don't like spice, don't add any of the adobo sauce and just use one pepper.
Ingredients:
3 T olive oil
1 onion, chopped
1 T minced garlic
2 canned chipotle chiles, minced with some sauce
1 tsp dried oregano
3/4 cup quinoa
salt and black pepper
1 cup cooked or canned black beans, drained
1/2 cup corn
1 1/2 cups vegetable stock
lime wedges
Heat oil in large skillet over medium heat. Add onion and garlic, and cook until onion is clear. Add peppers and adobo, and oregano. Turn heat up to medium-high, add quinoa, sprinkle with salt and pepper, and stir frequently for a few minutes. Add beans, corn, stock and boil. Stir, reduce heat to low and cover, and cook for 15 minutes. Serve with lime wedges.
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