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.
Quinoa With Latin Flavors
By October 5, 2012Published:
- Yield: 1 Servings
- Prep: 15 mins
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 …
- 1 cup quinoa
- 2 tsps canola oil
- 1 onion
- 4 ozs green chilies
- 2 garlic cloves
- 14 ozs reduced sodium chicken broth
- 1/4 cup pepitas
- 3/4 cup fresh cilantro
- 1/2 cup scallion
- 2 tbsps lime juice
- 1/2 tsp salt
- 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.