Peppy Quinoa

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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.

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