1 cup quinoa
2 cups water
2 tbsp fresh lime juice
2 tsp agave or maple syrup
1 tsp ground cumin
1 tsp seeded & minced chipotle peppers (sold in cans as chipotle peppers in adobo sauce)
1/4 tsp kosher salt
1/4 cup plus 1 tbsp extra-virgin olive oil
1/2 cup cooked black beans
1/2 cup fresh or frozen (defrosted) corn kernels
1/4 cup chopped fresh coriander

Directions

Combine quinoa and water in medium saucepan set over high heat. Once the water boils, cover and reduce the heat to low. Cook until all of the water is absorbed, 15 to 20 minutes. Fluff with a fork and transfer to a serving bowl.

In a small bowl, whisk together agave/maple, lime juice, ground cumin, salt, and chipotle pepper. While whisking constantly, slowly add 1/4 cup plus 1 tablespoon extra-virgin olive oil to the chipotle mixture to form a dressing. Set aside.

Stir black beans and corn kernels into the quinoa. Add the chipotle dressing to the quinoa and gently toss to combine. Stir in coriander. Serve.

Serves 4 to 6 as a side dish or 3 to 4 as an entree.

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