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.