Quinoa with Corn and Jalapeno
Created by KittenCal on April 2, 2013
- Servings: 4
- Prep Time: 5m
- Cook Time: 25m
- Recipe #8843
Ingredients
- 2 teaspoons olive oil (can use more)
- 1 cup uncooked quinoa
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 clove garlic, minced
- 2 tablespoons chopped jalapeno pepper (or use as much asd you like)
- 1 teaspoon unsweetened cocoa
- 1 (14-ounce) can fat-free, reduced-sodium broth (veggie for vegan, or chicken broth)
- 1 cup whole-kernel corn (canned, drained)
- 1 green onion, chopped
- 2 tablespoons lime juice
- Salt and pepper
How to Make
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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.
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Step 2: When the grains are fragrant and crackle, remove from heat, immediately add in garlic, jalapeno, cumin, salt, and cocoa; stir 1 minute.
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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.
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Step 4: Stir in the corn; cover and cook for 2 more minutes.
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Step 5: Stir in scallions and lime juice.
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Step 6: Serve warm.
Nutritional Facts
- 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