Toasted Quinoa with Chiles and Corn
| Prep Time | 8 minutes |
| Cook Time | 23 minutes |
| Servings |
1/2 cup servings
|
Ingredients
- 1 cup uncooked quinoa
- 1 tsp. ground cumin
- 1/2 tsp. salt or salt substitute
- 1 tsp. unsweetened cocoa
- 1 (14 oz.) can chicken broth fat-free, reducedl-sodium
- 1 cup whole-kernel corn canned, drained, no salt added
- 1/3 cup jalapeno peppers chopped
- 2 tbsp. lime juice
- 1/4 cup Scallions sliced
Ingredients
|
Instructions
- It's important to rinse quinoa well before cooking to remove a bitter-tasting resin on the outer hull. To cook, combine 1 cup of well-rinsed quinoa with 2 cups water in a 2-qt. saucepan and bring to boil over medium-high heat. Reduce the heat and simmer about 15 minutes or until the liquid is absorbed.
- Once the quinoa is done, add cumin, salt and cocoa, then slowly add the broth (be careful; it might boil over). Put the pan over high heat, then bring to a boil. Reduce heat to low, and cook, for 15 minutes or until liquid is absorbed.
- Stir in the corn and jalapeno peppers; cover and cook for 2 more minutes. Stir in scallions and lime juice. Serve warm.
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