Quinoa with Corn and Jalapeno
Recipe: #8843
April 02, 2013
Categories: Side Dishes, Quinoa, Sunday Dinner, Gluten-Free, Heart Healthy Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"I love spice so I used the whole jalapeno you can use as much as you like, make sure to toast the quinoa for this recipe, this makes about four 1 cup servings"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (249.5 g)
- Calories 678.6
- Total Fat - 16 g
- Saturated Fat - 2.8 g
- Cholesterol - 0 mg
- Sodium - 824.9 mg
- Total Carbohydrate - 115 g
- Dietary Fiber - 20.1 g
- Sugars - 2.2 g
- Protein - 21 g
- Calcium - 65.9 mg
- Iron - 5.3 mg
- Vitamin C - 5.8 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Add the quinoa and olive oil in a 2-quart saucepan with a tight-fitting lid, and place the pan over high heat. Swirl the quinoa in the pan to toast it evenly.
Step 2
When the grains are fragrant and crackle, remove from heat, immediately add in garlic, jalapeno, cumin, salt, and cocoa; stir 1 minute.
Step 3
Slowly add the broth (be careful; it might boil over). Put the pan over high heat, then bring to a boil. Reduce heat to low, and cook, covered, for 15 minutes or until liquid is absorbed.
Step 4
Stir in the corn; cover and cook for 2 more minutes.
Step 5
Stir in scallions and lime juice.
Step 6
Serve warm.
Tips
No special items needed.
0 Reviews
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