Quinoa with Latin Flavors

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Quinoa with Latin Flavors

Source: Recipezaar. From the Eating Well magazine.

 

 

1 cup quinoa

2 teaspoons canola oil

1 medium onion, chopped

one 4 ounce (115 g) can chopped green chilies

2 garlic cloves, minced

14 ounce (415 ml) chicken-style -OR- vegetable broth

1/4 cup pepitas, toasted (see Note)

3/4 cup fresh cilantro (coriander), coarsley chopped

1/2 cup scallions (green onions), chopped

2 tablespoons (30 ml) lime juice

1/2 teaspoon salt

 

 

1. Heat a large dry skillet over medium heat and add quinoa, stirring

to toast, until it crackles and becomes a bit brownish and aromatic.

Transfer to a fine sieve and rinse under cold running water. Drain.

 

2. Heat oil in a large saucepan over medium heat. Add onion and cook

until softend, stirring often, about 2 or 3 minutes. Add chiles and

garlic. Cook stirring for 30 seconds.

 

3. Add the quinoa and broth to the onion mixture. Bring to a simmer.

Reduce heat to maintain a gentle simmer, cover and cook until the

quinoa is tender and most of the liquid has been absorbed, about 20 to

25 minutes.

 

4. Add toasted pepitas, cilantro (coriander), scallions (green

onions), lime juice and salt to the quinoa. Fluff with a fork and stir

gently to mix.

 

 

 

NOTE: Pepitas are hulled pumpkin seeds. They are somewhat green and

may be found in health-food stores or latin markets. If you can't find

pepitas, I suppose shelled raw sunflower kernels would be a good

substitute in this recipe.

 

NOTE: To toast nuts, heat a small skillet over medium heat. Put nuts

in the dry pan and stir or toss/flip constantly, until nuts just begin

to darken a bit and become aromatic. It's easy to go from brown to

burnt really quickly, so keep an eye on them. When done, remove from

the heat quickly and put into a different dish that is cool.

 

 

 

Serves 6.