Wednesday, May 15, 2013
Corn and Jalapeno Quinoa
- 1 cup dry quinoa (cooked in chicken stock according to package directions)
- 1-1/2 Tablespoons extra-virgin olive oil
- 1 ear of corn, grilled and kernels removed
- 1 jalapeno, seeded, deveined and chopped
- 1 cup white onion, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon table salt
- zest and juice of one lime
- 1 Tablespoon chopped fresh cilantro
Directions
- Make 1 cup of dry quinoa according to package directions. However, instead of making with water, use chicken stock for more flavor. Set aside.
- In a large cast iron skillet over medium-high heat, saute corn kernels, jalapeno and onion in olive oil until softened; about 5 minutes. Add cumin, smoked paprika and salt, stirring until fully incorporated. Add quinoa and let it brown, stirring only occasionally over a 15 minute period. Turn off heat and stir in lime zest and juice. Let quinoa sit in the hot pan (do not stir) while you continue to make dinner, about 10 minutes more. It will continue to crisp and you will have bits of crunchy quinoa which is a nice textural change. Sprinkle with cilantro when ready to serve.
# posted by Chelsea @ 2:01 PM 
