Ingredients
- 170 grams quinoa (dry, 1 cup)
- 1 1/2 tablespoons oil (extra-virgin olive oil)
- 1 ear corn (grilled and kernels removed)
- 1 jalapeno pepper (whole pepper, seeded and minced)
- 1 cup chopped white onion
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika (smoked paprika)
- 1/2 teaspoon kosher salt (or sea salt)
- 1 lime (zest and juice of)
- 1 tablespoon chopped cilantro
How to Make
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Step 1: Cook the dry quinoa according to package directions BUT USE CHICKEN STOCK instead of water. Set aside.
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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.
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Step 3: Add cumin, smoked paprika and salt, stirring until fully incorporated.
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Step 4: Turn heat down a bit and add quinoa and let it brown, stirring only occasionally over a 15 minute period.
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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.
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Step 6: Sprinkle with the chopped cilantro when ready to serve.
Tips & Variations
- Cast iron skillet
We hope you enjoy this recipe!
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