- 3 tablespoons olive oil
- 1 onion, chopped
- 1 tablespoon minced garlic
- 2 (or more) canned chiles, minced, with some of their adobo sauce
- 1 tablespoon chopped fresh oregano, or 1 teaspoon dried [I used Mexican oregano since I have it and this is a Mexican dish]
- 3/4 cup quinoa, rinsed and drained
- Salt and black pepper
- 1 cup cooked or canned black beans, drained
- 1/2 cup corn kernels (frozen are fine)
- 1 1/2 cup vegetable stock, beer, [I had an odd bottle of Sam Adams lying around.] or water
- Lime wedges [eh]
- 8 ounces peeled shrimp, chopped
Mise en place.
Cook onion and garlic over medium heat until onion is soft.
Add chipotles and adobo and continue cooking for 1 minute.
I interpreted 2 or more as potentially double. I found five chiles in the can and added all of them. Held back on the adobo until the final seasoning, but I'm pretty sure I used most of it.
Add quinoa, salt, and pepper. Cook, stirring frequently, for 3 to 5 minutes.
Add beans, corn, beer, and salt and pepper and bring to a boil. Stir, cover, and cook on low heat for 15 minutes.
When quinoa is almost tender, add shrimp and cover covered for an additional 5 minutes.
Quinoa is another grain I've had lying around forever, unused. There was no clear expiration date on the package, but I had told my friends I'd be trying to pass it off to that I had had it for years. I mean, there's nothing wrong with how it looks or smells so it should be fine?
A very nice dish, I tried to achieve a heat level that was quite nearly too spicy to eat, which is generally how I like spicy food. Mission accomplished.
