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Friday, October 25, 2013

Latin Quinoa

Have you ever made a side dish that you actually want to eat as your entire meal? This was the side dish that made me want to do that. Although, I loved my dinner, I seriously wanted to forsake everything else on my plate and wallow in this quinoa. The crunch of the pine nuts and the acidity from the lime juice, made this quinoa so good. Of course, anything with Latin flavors is bound to knock my socks off. Thankfully, I live in So Cal, so trust me, even in the dead middle of winter, if my socks get knocked off, it's still NOT cold! ;)

Recipe Source:

1 cup  quinoa, toasted, see note below
2 tsp   canola oil
1 onion, chopped
1 (4 oz) can chopped green chiles
2 cloves garlic, chopped
1 (14 oz) can chicken broth, or vegetable broth
1/4 cup  pine nuts, toasted (see note below)
3/4 cup chopped fresh cilantro
1/2 cup chopped green onions
1 large lime, juiced
1/4 tsp salt
1. Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly. Set aside. 

2. To toast pine nuts: place them in a small dry skillet over medium-low heat, stirring constantly, until lightly browned, 3 to 5 minutes. Set aside..
3.  Heat oil in a large skillet or saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add chiles and garlic. Cook, stirring, for 1 minute. Add the quinoa and broth. Bring to a simmer. Reduce heat to maintain a simmer, then cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.
4. Add pine nuts, cilantro, green onions, lime juice and salt to the quinoa. Mix gently and fluff with a fork.

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