Chipotle Orange Chicken with Black Bean Quinoa Salad

October 9, 2012 § Leave a comment

I did some good pinning this week and was excited to try the recipes from after a few weeks of overindulgence. First up was their Grilled Chicken with Chipotle-Orange Glaze which seemed really flavorful but super lean. I wanted to pair it with quinoa and found a recipe with black beans and corn that completed the southwestern meal.

Chipotle-Orange Chicken (adapted from
2 tablespoon orange marmalade
3 teaspoons finely chopped chipotle chiles in adobo sauce
3 teaspoons balsamic vinegar
2 teaspoon brown sugar
1 teaspoon Dijon mustard
4 boneless, skinless chicken breasts, trimmed of fat
1/4 teaspoon salt
Quinoa and Black Bean Salad (from
1/2 teaspoon vegetable oil
1/2 onion, chopped
2 cloves garlic, peeled and chopped
1/4 cup and 2 tablespoons uncooked quinoa
3/4 cup vegetable broth
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
salt and pepper to taste
1/2 cup frozen corn kernels
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro

Step 1. Toss the chopped onions and garlic into a pan with heated vegetable oil. Stir until lightly browned.

Step 2. Add quinoa to pan and top with vegetable broth, cumin, cayenne, salt and pepper. Bring to a boil and then reduce heat and simmer for 20 minutes.

The directions call for a medium saucepan but I only had a large skillet but the timing still worked out.

Step 3. While the quinoa is simmering, start on the chicken. Preheat the grill or broiler. Whisk together orange marmalade, chiles, vinegar, brown sugar and mustard.

Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. You can find the chiles with the Mexican foods in large supermarkets. Mine were not chopped so I did that on my own.

Step 4. Season chicken with salt and grill or broil for 2 minutes. Turn the chicken and brush with glaze. Cook for 4 minutes occasionally brushing with more glaze. Turn the chicken again, brush with glaze and cook until no longer pink in the middle.

Step 5. Stir frozen corn into the quinoa mixture and simmer for 5 minutes. Mix in rinsed black beans and chopped cilantro.

FINI! Enjoy. I found this salad to be delicious at any temperature and even though I thoroughly enjoyed it now, I bet it would be a gread side to bring to a summer potluck. 


Spinach and Quinoa Salad with Bacon, Blue Cheese and Diced Dates

September 14, 2012 § Leave a comment

What to do with spinach and quinoa that you are bored with and don’t want to eat? You add blue cheese, bacon and sweet dates of course! Now, you and I both know that blue cheese and bacon do not a healthy meal make so I really wasn’t even planning on sharing this. So I’m telling you this as a warning: don’t do what I did kiddos. I remember this day exactly, I had already had pancakes for breakfast so I guess it was really a curse-you-diet kind of day…

First, get a big pot of water going for the quinoa and cook per instructions. Set aside to cool for 10 minutes once done.

I like to add 1/2 tsp tumeric to my quinoa. This adds a little flavor and also makes it this nice, bright color.

Then sautee the spinach. Harmless so far.

I would do a very hearty handful, this stuff always disappears when cooking.

Oh, but then here comes the bacon.

I oven bake my bacon at 375° for about 12-15 minutes. Break apart into smaller pieces.

And it’s all over with the blue cheese…

Crumble however much you like. There are no measurements and no judgements here.

I kept the dressing very simple: tbsp balsamic vinegar, tbsp olive oil, tsp honey, tsp dijon mustard

This was the right ratio but don’t feel the need to use all of it since you don’t want to mask the taste of the ingredients!

And then mix it all together and toss in some sugary, sweet diced dates, just for the heck of it.

How can something so wrong taste so right?

Now don’t say you got it from me–can’t have my name associated with so decadently transforming what could be a healthy lunch.

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