Quinoa Latin Style

Serves 6

Prep Time: 15 mins

Cook Time: 30 mins

1 cup Quinoa

2 tsp. oil

1 medium onion, chopped

1 can (4 oz) chopped green chilies

2 cloves garlic, minced

14 oz. reduced sodium chicken broth

1/4 cup pepitas, toasted (green pumpkin seeds)

3/4 cup coarsely chopped cilantro

1/2 cup chopped scallions

2 Tbsp. lime juice

1/4 tsp. salt (optional with broth)

Toast Quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3-5 mins. Transfer to fine sieve and rinse thoroughly.

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2-3 mins. Add chilies and garlic; cook, stirring, for 30 seconds. Add the quinoa and broth; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of liquid has been absorbed, 20-25 mins.

Add pepitas, cilantro, scallions, lime juice and salt to quinoa; mix gently and fluff with a fork.

To toast nuts and seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3-5 mins.