Quinoa – Mexican Style;

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Quinoa - Mexican Style
Serves 6
Quinoa (Keen-whah) is an extremely healthy Ancient grain that has become quite popular with "foodies" in the last 10 years. Its versatility as both a hot "starch" alternative and cold in salads has made it an appealing addition in the repertoire of many "trendy" restaurants.
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  1. 1 cup Quinoa
  2. 1 Tbsp. Vegetable or Peanut Oil
  3. 3⁄4 cup Sweet Onion, chopped
  4. 1⁄4 cup Red Bell Pepper, diced
  5. 2 each Fresh Jalapenos, chopped
  6. 1 Tbsp. Garlic, chopped
  7. 2 cups Chicken Broth
  8. 1⁄3 cup Pepitas, lightly toasted
  9. 3⁄4 cup Fresh Cilantro, chopped
  10. 1⁄2 cup Green Onions, chopped
  11. 2 Tbsp. Lime Juice
  12. 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.
  2. Heat oil in a large saucepan over medium heat. Add onion, red bell pepper, garlic and jalapenos and cook, stirring often, until softened, 2 to 3 minutes.
  3. Add the quinoa and broth; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until absorbed, 20 to 25 minutes.
  4. Add pepitas, cilantro, scallions, lime juice and salt to the quinoa; mix gently and fluff with a fork.
Nino Salvaggio https://www.ninosalvaggio.com/