Peppy Quinoa

Ingredients:

• 1/8 cup Pepitas/Pumpkin seeds
• 1 1/4 cups Quinoa, dry
• 1 tablespoon low-sodium chicken base
• 1/2 cup fresh onion, peeled, diced
• 1/2 cup canned diced green chilies
• 2 1/4 teaspoons fresh garlic, minced
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh green onions, diced
• 2 tablespoons fresh lime juice (2-4 Tbsp optional)

Directions:

1. Preheat oven to 350 °F.  
2. Toast pepitas in oven for 10 minutes or until light brown and aromatic.
3. Set aside. 
4. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy.
5. Combine quinoa, 2 ½ cups water, and chicken base in a small pot.
6. Cover and bring to a boil.
7. Turn heat down to low and simmer until water is completely absorbed, about 10-15 minutes.
8. When done, quinoa will be soft and a white ring will pop out of the kernel.
9. The white ring will appear only when it is fully cooked.
10. Fluff with a fork. Set aside.
11. A rice cooker may be used with the same quantity of quinoa, water, and chicken base. 
12. Mix quinoa, onions, green chilies, and garlic in an 8” x 8” nonstick baking pan sprayed with nonstick cooking spray.
13. Cover pan and bake at 350 °F for 40 minutes.  
14. Toss in cilantro, green onions, pepitas, and optional lime juice to taste.
15. Serve hot.