Toasted Quinoa With Chiles And Corn – a delicious recipe with quinoa, ground cumin, salt, unsweetened cocoa, chicken broth, salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
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 it evenly. When the grains are fragrant and crackle, remove from heat. Add cumin, salt, and cocoa, then slowly add the broth (be careful; it might boil over). Put the pan over high heat, then bring to a boil. Reduce heat to low, and cook, covered, for 15 minutes or until liquid is absorbed.
2
Stir in the corn and jalapeno peppers; cover and cook for 2 more minutes. Stir in scallions and lime juice. Serve warm.
3
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4
.
57
kcal
Calories
1
g
Fat
3
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup uncooked quinoa, 1 teaspoon ground cumin, 1/2 teaspoon salt, 1 teaspoon unsweetened cocoa, and more.
Yes, Toasted Quinoa With Chiles And Corn falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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