Toasted Quinoa with Chiles & Corn - 2 Guiding Stars
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Total Time
Servings
Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Toasting gives quinoa a nutty flavor, darkening the grain’s characteristic grassiness. The nuttier presentation is matched nicely with cocoa and corn for sweetness and chiles for warmth.

Ingredients

  • 1 cup uncooked quinoa
  • 1 tsp. ground cumin
  • ½ tsp. salt
  • 1 tsp. unsweetened cocoa powder
  • 1 (14 oz.) can fat-free, low sodium vegetable broth
  • 1 cup whole-kernel corn
  • ⅓ cup jalapeno peppers, chopped
  • ¼ cup thinly sliced scallions
  • 2 Tbsp. lime juice

Directions

  1. Add the quinoa to a 2-quart saucepan with a tight-fitting lid, and place the pan over high heat. Swirl the quinoa in the pan to toast evenly. When the grains are fragrant and crackle, remove from heat.
  2. Add cumin, salt, and cocoa, then slowly add the broth. Put the pan over high heat, then bring to a boil. Reduce heat to low, and cook, covered, until liquid is absorbed (15 minutes).
  3. Stir in the corn and jalapeno peppers; cover and cook (2 minutes).
  4. Stir in scallions and lime juice. Serve warm.
Nutritional analysis per serving: Calories 205; Total Fat 3.5g (4% Daily Value); Saturated Fat 0.5g (0% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 355mg (15% DV); Total Carbohydrate 37g (13% DV); Dietary Fiber 4.5g (18% DV); Total Sugars 4g; Includes 0g Added Sugars (0% DV); Protein 8g; Vitamin D 0% DV; Calcium 4% DV; Iron 15% DV; Potassium 8% DV; Manganese 45% DV; Copper 35% DV; Folate 25% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/toasted-quinoa-with-chiles-corn/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796