Spicy BBQ Chicken and More Quinoa!
I’m riding this supergrain business all the way to the end, my friends. I came across a corn and crab quinoa salad the other day, but I’m much too poor to put crab into salad (if I’m going to eat it, I’m going to have my husband make me crabcakes, thanks) so did this instead. The BBQ sauce is pretty standard fare dressed up with some chipolte peppers I had hanging around in my freezer to make it go with the Mexican idea a little more.
Wow, my plates look really blue.
BBQ sauce:
- 1 c. ketchup
- 4 Tbs cider vinegar
- onion and garlic powder to taste (you could use fresh too, but I’m lazy when it’s hot in the kitchen)
- 4 Tbs soy sauce
- 2 chipotle peppers in adobo, chopped in the food processor
- pepper (you’ll have enough salt from the soy sauce)
- 3 Tbs dark brown sugar
Combine all ingredients, and let sit a few hours to let the flavors mingle. Adjust as necessary - I certainly didn’t measure so everything was done to taste.
Quinoa, Black Bean, and Corn Salad
- 1 c. quinoa, cooked
- 1 can black beans, drained and rinsed
- 1 c. corn (frozen, canned, or fresh)
- 1 red bell pepper, chopped
- 3 scallions, white and light green parts, chopped finely
- 1/4 c. fresh cilantro, chopped
- a little olive oil to make it all stick
- juice of one lime (or a healthy squeeze on your squeezy lime from the fridge)
- 2 tsp cumin
Mix all that together and let it sit in the fridge while you cook your chicken on the grill. Tada!