Chipotle quinoa with corn, black beans, and shrimp from The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living (page 311) by Mark Bittman

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Notes about this recipe

  • kdalavur on February 24, 2013

    p.311

  • Delys77 on October 21, 2011

    First off there are a few small issues with this dish. Firstly it serves closer to two or three definitely not 4, and the quinoa took closer to 25 minutes. Flavour wiase it was quite tasty, especially with the shrimp variation. Nutritious and very flavourful with the smokiness of the chipotle.

  • LaPomme on June 30, 2011

    Bittman is a little cautious with the chipotle. I went ahead and added two of the chiles, as well as a couple teaspoons of the sauce from the can. I found the result to be on the mild side. Next time, I would either add more sauce or even an additional chile.

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