I didn’t tinker much with this recipe. The fresh healthy combo of Mexican-ish ingredients looked intriguing and I thought this dish would be just the thing to cure our recent string of ‘no taste dinners’ (at least so says my DH. I’ve been tinkering on my own for awhile and have been kind of stuck in an olive oil/garlic/parsley/Parmesan rut).

I did however, significantly up the spice quotient in my version of the recipe. The original called for timid half teaspoons; as we all know, I just can’t live with half a teaspoon. I estimate I actually used a little over a teaspoon of each spice in my final version. I went with the more reasonable doubling of the original spice for clarity purposes here.

A note on chipotle powder: Don’t be scared. This isn’t cayenne. Chipotle powder is mildly spicy and has a nice deep smokiness that works really well here. Sure you’re getting smokiness from the cumin, but the smokiness you get from chipotle powder is a little different and totally worth checking out if you have not already.

Fiesta Quinoa
Adapted from Spicy Black Bean and Quinoa Salad by lastnightsdinner on Food 52

1/2 c. quinoa
1 c. water
Juice and zest of 1 lime
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. chipotle powder
1/4 c. extra virgin olive oil
3 scallions, sliced thin
2 roasted red peppers, chopped
1 15oz. can black beans, drained and rinsed
1/4 c. cilantro, chopped
Kosher salt

In a small pot, bring the quinoa and water to a boil. Cover and drop the heat to simmer. Simmer about 15 minutes, or until the quinoa coils release and the water has been absorbed.

While the quinoa is working, make the dressing. Whisk the lime juice, lime zest, big pinch salt, chili powder, chipotle powder and cumin. Stream in the olive oil and beat until a nice dressing forms.

Combine the cooked quinoa, beans, red peppers, scallions and cilantro in a large bowl. Add the dressing and toss well to incorporate.

Serves 2 for dinner with enough left over for lunch.