Corn & Jalapeno Skillet Quinoa
Recipe: #10885
October 30, 2013
Categories: Side Dishes, Quinoa, Corn, Sunday Dinner, Gluten-Free, Heart Healthy Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Hot Peppers, Spicy, more
"I found this recipe on Noble Pig, by Cathy Pollak. I love the crispy quinoa - quite a change from how we usually make it! Cook time includes 10 minutes "resting" time."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (165.4 g)
- Calories 256.5
- Total Fat - 8.4 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 307.1 mg
- Total Carbohydrate - 40.1 g
- Dietary Fiber - 5.6 g
- Sugars - 4.3 g
- Protein - 8 g
- Calcium - 39.6 mg
- Iron - 2.7 mg
- Vitamin C - 18.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook the dry quinoa according to package directions BUT USE CHICKEN STOCK instead of water. Set aside.
Step 2
Meanwhile, in a large cast iron skillet over medium-high heat, saute the corn kernels, jalapeno and onion in olive oil until softened; about 5 minutes.
Step 3
Add cumin, smoked paprika and salt, stirring until fully incorporated.
Step 4
Turn heat down a bit and add quinoa and let it brown, stirring only occasionally over a 15 minute period.
Step 5
Turn off heat and stir in lime zest and juice. Let quinoa sit in the hot pan but DO NOT STIR, about 10 minutes more. It will continue to crisp and you will have yummy bits of crunchy quinoa.
Step 6
Sprinkle with the chopped cilantro when ready to serve.
Tips
- Cast iron skillet
1 Reviews
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