Prep 15 mins
Cook 20 mins
This is a fabulous quinoa pilaf that pairs well with grilled or broiled meats, or could even be a main vegetarian course. I like to have leftovers for breakfast with a fried egg on top. From the Eating Well magazine. Super healthy and yummy. If you use vegetable broth instead of chicken broth it is a vegan recipe.
- 1 cup quinoa
- 2 teaspoons canola oil
- 1 medium onion, chopped
- 1 (4 ounce) canchopped green chilies
- 2 garlic cloves, minced
- 1 (14 ounce) can reduced-sodium chicken broth or 1 (14 ounce) can vegetable broth
- 1⁄4 cup pepitas, toasted (see Note)
- 3⁄4 cup fresh cilantro, coarsely chopped
- 1⁄2 cup scallion, chopped
- 2 tablespoons lime juice
- 1⁄2 teaspoon salt
- 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.
- Heat oil in a large saucepan over medium heat. Add onion and cook until softened, stirring often, about 2 or 3 minutes. Add chiles and garlic. Cook stirring for 30 seconds.
- 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.
- Add toasted pepitas, cilantro, scallions, 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.
I also did not have all ingredients but it was still pretty good. It isn't easy to make quinoa taste good, in my opinion.
First time making quinoa. Will make it again. I didn't have the pepitas or fresh cilantro. Or green chilies. (Don't you hate it when people review recipes but don't have key ingredients!). Will make it again. Our quinoa package said it was pre-washed, so I just toasted it. Fun to try something new!
I loved it, DH loved it. I did have to sub seedless jalapenos for the chili's (had none in the house) Will make this again!