Chipotle quinoa with corn and black beans from The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living (page 310) by Mark Bittman

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Notes about this recipe

  • Lindalib on July 12, 2013

    This took longer to cook than the recipe indicated. (I used TJ organic quinoa) The was good, but the final dish could have used a garnish (cilantro maybe?) as it wasn't visually appealing. I used two chipotle peppers plus some of the sauce, but would increase the quantity for a little more heat next time.

  • kdalavur on February 24, 2013

    p.310

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