Wednesday, March 3, 2010

MEXICAN CORN AND QUINOA WITH CHIPOTLE BEANS AND PICKLED ONIONS


Today I Made:
MEXICAN CORN AND QUINOA WITH CHIPOTLE BEANS AND PICKLED ONIONS AND MINI CORN BREAD WITH ROASTED POBLANO MUFFINS.
Quinoa recipe from the latest issue of Cooking Light.
Quinoa and corn soup topped with a chipotle black bean mash and red wine pickled onions.
This recipe sounds like a weird combination, but it really works.
So very tasty and comforting.
The only bad thing about it is that it only makes a small batch.
So, if you plan on making it, double it!

Unfortunately, I can't remember where I found the cornbread recipe.
I found it online and wrote it down without writing the source...darn it!
It's my go-to recipe, super moist and perfectly sweet.
I did kick it up a notch by adding frozen corn and roasted poblano chilies.
If anyone wants this recipe, just leave a comment with your email address and I'll respond ASAP!

1 comment:

Jeni Treehugger said...

That must be Strawberry Shortcake and Custard remodelled! I had the original when I was a kid. LOVED them so much.
:)