We like quinoa very much and this one is a repeat!
Toasted Quinoa with Chiles and Corn – CarbLovers recipe, 11/5/10
The picture looked like shrimp was added, but I wanted it for a side with something else, so didn’t use.
1 cup uncooked quinoa
1 tsp. ground cumin
1/2 tsp. salt
1 tsp. unsweetened cocoa
14-oz. can reduced-sodium chicken broth
1 cup canned whole-kernel corn, drained
1/3 cup jalapeno peppers, chopped
1/4 cup thinly sliced scallions
2 T. lime juice
Add the quinoa to a saucepan with a tight-fitting lid, and place the pan over high heat. Swirl the quinoa in the pan to toast it evenly.
When the grains are fragrant and crackle, remove from heat. Add cumin, salt, and cocoa, then 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 min. or until liquid is absorbed.
Stir in the corn and jalapeno peppers; cover and cook for 2 more minutes. Stir in scallions and lime juice. Serve warm.
My notes: I grilled 2 ears of corn and cut it off to add and I used 2 fairly small jalapenos, seeds and membranes – was just the right heat for us.
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Labs suggested this link -
How about the Quinoa Fritters from Mary Sue on Top Chef Masters? Sounds great, but haven't tried it for myself, yet.
(and, I have everything for the fritters!)
Toasted Quinoa with Chiles and Corn – CarbLovers recipe, 11/5/10
The picture looked like shrimp was added, but I wanted it for a side with something else, so didn’t use.
1 cup uncooked quinoa
1 tsp. ground cumin
1/2 tsp. salt
1 tsp. unsweetened cocoa
14-oz. can reduced-sodium chicken broth
1 cup canned whole-kernel corn, drained
1/3 cup jalapeno peppers, chopped
1/4 cup thinly sliced scallions
2 T. lime juice
Add the quinoa to a saucepan with a tight-fitting lid, and place the pan over high heat. Swirl the quinoa in the pan to toast it evenly.
When the grains are fragrant and crackle, remove from heat. Add cumin, salt, and cocoa, then 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 min. or until liquid is absorbed.
Stir in the corn and jalapeno peppers; cover and cook for 2 more minutes. Stir in scallions and lime juice. Serve warm.
My notes: I grilled 2 ears of corn and cut it off to add and I used 2 fairly small jalapenos, seeds and membranes – was just the right heat for us.
-------
Labs suggested this link -
How about the Quinoa Fritters from Mary Sue on Top Chef Masters? Sounds great, but haven't tried it for myself, yet.
(and, I have everything for the fritters!)
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
