QUINOA WITH LATIN FLAVORS
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.
Provided by MathMom.calif
Categories Grains
Time 35m
Yield 2/3 cup, 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 179, Fat 6.3, SaturatedFat 0.9, Sodium 220, Carbohydrate 24.5, Fiber 3.2, Sugar 2.2, Protein 7.8
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Zahra Ebrahim
[email protected]Great recipe! I made it for a party and it was a huge hit. Everyone loved the flavors and the presentation.
Erik Nel
[email protected]This was a delicious and easy-to-make dish! I loved the combination of flavors and textures. I will definitely be making this again.
Trevor Carpenter
[email protected]I thought this recipe was just okay. It was easy to make, but the flavors were a bit bland. I think it could have used more seasoning.
Ainan Abdali
[email protected]This recipe was a bit of a disappointment. The flavors were not as vibrant as I expected and the quinoa was a bit dry. I think I'll stick to my usual quinoa recipe.
Bikram
[email protected]Overall, this was a good recipe. It was easy to follow and the dish turned out well. I would have liked a bit more spice, but that's easily adjusted to personal taste.
Angelique Campher
[email protected]I found this recipe to be just okay. The flavors were a bit bland and the quinoa was a bit mushy. I think I'll try a different recipe next time.
Clyde Purnell
[email protected]This dish was a bit too spicy for my taste, but I think that's just a personal preference. Otherwise, it was very tasty and I liked the combination of textures.
dilani pathirana
[email protected]Great recipe! I made it for a potluck and it was a huge success. Everyone raved about the flavors.
ALEX Hooman
[email protected]Loved this recipe! The quinoa was fluffy and the salsa was fresh and flavorful. I added some extra vegetables to make it a complete meal.
Rehanmanzoor Khan
[email protected]This is now my go-to quinoa recipe! It's so flavorful and versatile. I've made it with different types of salsa and beans, and it's always a hit.
G_BLAZE property
[email protected]Easy to follow recipe with fantastic results! The quinoa was perfectly cooked and the flavors were well-balanced. I especially loved the creamy avocado topping.
Elma Pacolli
[email protected]This quinoa dish was an absolute delight! The combination of flavors, with the tangy tomatillo salsa and the smoky chipotle peppers, was incredible. I also appreciated the addition of black beans and corn, which gave the dish a satisfying heartiness.