This is from CI and is pretty tasty:
Quinoa Pilaf with Corn and Jalapeños
2 teaspoons canola oil 1 1/2 cups corn kernels -- frozen and thawed (or 2 medium ears of fresh corn) 1 medium onion -- chopped salt 2 cups quinoa -- 336 grams, rinsed 1 3/4 cups chicken broth 2 medium jalapenos -- seeds and ribs removed and minced (I used two serranos) 1/4 cup minced cilantro 2 teaspoons fresh lime juice ground black pepper
Heat 1 teaspoon oil in a large saucepan over medium-high heat until shimmering. Add the corn and cook, stirring frequently, until corn starts to brown, about 5 minutes. Transfer corn to a bowl; set aside.
Add the onion, remaining teaspoon oil, and 1/2 tsp. salt to the saucepan. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8 to 10 minutes. Add the quinoa, increase the heat to medium, and cook, stirring frequently, until the quinoa lightly browns and becomes aromatic, about 5 minutes. Stir in the broth and jalapeños and bring to a boil. Reduce the heat to low, cover and simmer until the quionoa is transparent and tender, 16 to 18 minutes.
Remove the saucepan from the heat and lay a clean, folded kitchen towel underneath the lid. Let stand for 10 minutes, then fluff the quinoa with a fork. Stir in the cilantro, lime juice, and reserved corn and season with salt and pepper to taste.
_________________ -Kurt
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