Quinoa with Black Beans, Corn & Chipotle Lime Dressing

Hey Sweeties . . . how're you feeling after the New Year weekend?  And perhaps you took some time off last week off to be merry? Indulge a bit, yes? I know we did . . . and I am SO ready to ratchet it all back and load up on healthful foods again.  My body was aching for greens at the end of the week. And fiber, and less bread, and a lot less sugar.  Oh, the sugar!

So here we are, start of the new year, end of the holidays - ready to cook up some good-for-you vittles again? Try this fantastic quinoa recipe from a fellow blogger, the Cookin' Canuck.  This is packed full of protein and fiber - so your appetite will be satisfied along with your conscience.  This is great leftover, so why not bring some in your lunch and change things up?  After all, it is a new year!

Quinoa with Black Beans, Corn & Chipotle Lime Dressing (adapted from the Cookin' Canuck)

1 c. quinoa (I like red quinoa because it's so pretty, but any sort will do)
2 c. low-sodium chicken or vegetable broth
3 T. fresh lime juice
3 T. honey (or 2 T. agave nectar if you're vegan)
1.5 t. ground cumin
1 minced chipotle in adobo sauce
1/2 t. Kosher salt
1/4 c. plus 2 T. extra-virgin olive oil
1 (15 oz.) can black beans, rinsed and drained (Eden Organics has no BPA in their linings!)
1 c. fresh or frozen (defrosted) corn kernels
1/2 c. cilantro, chopped

Combine quinoa and broth in a medium saucepan over medium-high heat.  Bring to a boil, then cover and reduce the heat to simmer for 15-20 minutes, or until all the broth is absorbed.  Fluff with a fork and transfer to a large bowl.

In a small bowl, whisk together honey, lime juice, cumin, salt and chipotle pepper.  While whisking, add the olive oil until well blended.  Set aside.

Stir the beans and corn into the quinoa.  Add the dressing and toss to combine.  Gently stir in the cilantro and serve.

Serves 4 as a main dish, 6 as a side.