I’ve been wanting to make quinoa at home for quite some time, so I was happy to find this recipe to try. The jalapeno are an added bonus for me. I like the heat, so instead of steaming them, I kept them raw and added toward the end.
Quinoa Pilaf with Corn and Jalapeno
2 tsp olive oil
1 1/2 cups corn (I used frozen, but you could use canned or fresh)
1 onion, chopped
salt and pepper
1 1/2 cups quinoa
1 1/4 cups low sodium chicken broth (you could use vegetable broth)
2 jalapenos, chopped small
1 tomato, cored, seeded and chopped small
1/4 cup fresh cilantro, minced
2 tsp lime juice
1. Heat 1 tsp of oil in a large saucepan over medium-high heat. Add the corn and cook until it begins to brown, about 5 minutes. Transfer to a bowl and set aside.
2. Add the remaining oil and onion to saucepan and cook on medium-low heat until onion is softened, about 8-10 minutes. Stir in the quinoa and increase the heat to medium and cook, stirring often, until the quinoa is lightly toasted and aromatic, about 5 minutes. Stir in broth (and jalapeno if you like less heat) and bring to simmer. Reduce heat to low, cover and continue to simmer until quinoa is transparent and tender, about 16-18 minutes.
3. Remove from heat, stir in jalapeno (if you like more heat), and lay a clean kitchen town underneath the lid. Let sit for 10 minutes, then fluff the quinoa with a fork. Stir in the cooked corn, tomato, cilantro, and lime juice. Season with salt and pepper to taste.