Comments on: Quinoa with Black Beans, Corn & Chipotle Lime Dressing

By: Semi-Sweet Sarah

Semi-Sweet Sarah — Tue, 17 Apr 2012 11:19:27 +0000

Glad you liked it, Lindsay! VERY good with extra heat, I agree!

By: LindsayP

LindsayP — Fri, 13 Apr 2012 23:03:18 +0000

This was absolutely delicious. The only modification I made was adding some red pepper flakes b/c I love extra heat. It was good the night I made it, but the next day it was even more wonderful.

By: Corn You’ll Want to Bathe In

Corn You’ll Want to Bathe In — Tue, 23 Aug 2011 13:40:27 +0000

[...] Quinoa with Black Beans, Corn & Chipotle Lime Dressing [...]

By: Cookin's Canuck

Cookin's Canuck — Tue, 18 Jan 2011 18:22:20 +0000

Sarah, I’m so glad you enjoyed this recipe. Thanks so much for featuring it here. Quinoa is one of the staples in our house and I’m always excited to come up with a new way to cook it.

By: Semi-Sweet Sarah

Semi-Sweet Sarah — Thu, 06 Jan 2011 14:34:42 +0000

Oooh Marlo, so glad you loved it! It’s a great foil for all the richness of the holidays, I think.

By: Marlo

Marlo — Wed, 05 Jan 2011 18:41:52 +0000

This recipe is FABULOUS!!! I increased the salt a little at the end, giving it an overall sprinkle, and a grind of black pepper. I tastes the lime more afterwards. For dinner that night, in certain bites I tasted more of the chipotle, but for lunch today it was just all perfectly married lovliness. Thanks for a great quinoa recipe!!!

By: Semi-Sweet Sarah

Semi-Sweet Sarah — Tue, 04 Jan 2011 14:21:30 +0000

Those additions sound great, Amanda! This is a forgiving recipe, so tweaking like that’s a great idea. So glad you enjoyed it!

By: Amanda

Amanda — Tue, 04 Jan 2011 02:46:03 +0000

Made this tonight with a few substitutions/additions. First off, I had a sad, half a butternut squash just sitting in my fridge that was one-step away from the compost bin. But I saved that bad boy… I decided to cut it up and roast it with corn and a chopped chipolte. I tossed everything with the cumin, honey and a little evoo and fresh garlic before roasting. After about 35 minutes I stirred in the black beans and the cooked quinoa and all the other ingredients. It was yummy and so pretty with the red quinoa, green cilantro, orange squash and yellow corn. Also helped that I had a nice ripe plantain that I cut and fried up and served on the side. Pretty quick to make too and a beautiful dish. Thank you for this recipe Sarah!