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Toasted Quinoa with Chiles and Corn

Quinoa Done Right
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Toasted Quinoa with Chiles and Corn
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Main Category Exchange List
Main Ingredient Quinoa
Calories 100 Calories
Secondary Category Gourmet, Lickity Split
Prep Time 8 minutes
Cook Time 23 minutes
Servings
1/2 cup servings
Ingredients
Main Category Exchange List
Main Ingredient Quinoa
Calories 100 Calories
Secondary Category Gourmet, Lickity Split
Prep Time 8 minutes
Cook Time 23 minutes
Servings
1/2 cup servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. 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.
  2. 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.
  3. 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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