RCI-RC.006.0099.001
Quinoa with Latin Flavors
Cilantro, lime and scallions lend a bright finish to delicate quinoa. This is a versatile side dish.
Prep35 min
Cook45 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
- quinoa <ref>Quinoa1 cupa delicately flavored grain that was a staple in the ancient Incas' diet, is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting the grain before cooking enhances the flavor, and rinsing removes any residue of saponin, quinoa's natural, bitter protective coating. </ref>
- 2 teaspoons
- onion1 mediumchopped
- x 4-ounce can chopped green chiles1 unit
- garlic2 clovesminced
- x 14-ounce can reduced-sodium broth1 unit
- pepitas¼ cuptoasted
- ¾ cup
- ½ cup
- 2 tablespoons
- ¼ teaspoon
Method
1
Rinse quinoa under cold running water for about 1 minute, using a fine-mesh strainer, to remove saponin's bitter coating.
2
Toast the rinsed quinoa in a dry skillet over medium heat, stirring constantly, until lightly fragrant and beginning to brown, about 5 minutes.
5 minutes
3
Heat canola oil in a large saucepan over medium heat, then add chopped onion and cook, stirring occasionally, until softened, about 3 minutes.
3 minutes
4
Add minced garlic to the saucepan and cook, stirring, for 30 seconds until fragrant.
1 minutes
5
Stir in the toasted quinoa and the can of chopped green chiles (with their liquid), coating everything well with oil, then cook for 1 minute.
1 minutes
6
Pour in the broth and bring the mixture to a boil over medium-high heat.
1 minutes
7
Reduce heat to low, cover the saucepan, and simmer until the quinoa is tender and has absorbed most of the liquid, about 15 minutes.
15 minutes
8
Remove from heat and let the quinoa rest, covered, for 5 minutes to finish absorbing any remaining liquid.
5 minutes
9
Fluff the quinoa with a fork, then stir in the toasted pepitas, cilantro, scallions, lime juice, and salt.
10
Transfer to a serving bowl and serve warm, tasting and adjusting seasoning as needed.