Last year, we started trying quinoa (pronounced keen-wah) recipes. I had been reading about it in different health publications, so when I came across a BIG bag of it at Costco, I decided to buy it.  I know, I know, I shouldn’t buy a huge bag of something I don’t know if we’ll like just because it is a good buy, but the health conscious side of my psyche won out. In this case, it paid off!

Quinoa is easy to prepare, there are thousands of recipes out there to choose from, it’s good for you, and it tastes good!  It’s considered a whole grain, but it is actually a seed.  But that’s besides the point.  Of the recipes we’ve used it in lately, this one is our favorite.

Quinoa with Latin Flavors (adapted from eatingwell.com)                               Servings: 6 servings, 2/3 cup each   Prep: 30 mins   Total: 45 mins

INGREDIENTS

• 1 cup  quinoa
  

  The lime juice gives it some zing & the chiles give it some heat.

• 2 teaspoons  canola oil
• 1   medium onion, chopped
• 1 4-ounce can  chopped green chiles
• 2 cloves  garlic, minced
• 1 14-ounce can  reduced-sodium chicken broth, or vegetable broth
• 1/4 cup  sunflower seeds
• 3/4 cup  coarsely chopped fresh cilantro
• 1/2 cup  chopped scallions
• 2 tablespoons  lime juice
• 1/4 teaspoon  salt

DIRECTIONS:

Toast the quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, about 3 to 5 minutes. Transfer it to a fine sieve and rinse it thoroughly. Set the quinoa aside.

The quinoa snaps, crackles & pops just like Rice Krispies when you toast it!

Toast the sunflower seeds in the same skillet, stirring often, until they are fragrant and starting to brown.  Set them aside.

Toasting the sunflower seeds brings out more flavor.

Heat the oil in a large saucepan over medium heat. Add the onions and cook them, stirring often, until softened, about 2 to 3 minutes. Add the chiles and garlic; cook, stirring, for 30 seconds.

The chiles & garlic get added to the onions.

Add the quinoa and broth; bring it to a simmer. Reduce the heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, about 20 to 25 minutes.

Add in the broth & quinoa and bring to a simmer.

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

The cilantro, scallions and sunflower seeds get added just before serving.

We do this as a Meatless Monday option but it is also good as a side for burgers, etc.  ~Linda

A healthy, hearty main dish or side dish.

Quinoa with Latin Flavors (adapted from eatingwell.com)                               Servings: 6 servings, 2/3 cup each   Prep: 30 mins   Total: 45 mins

INGREDIENTS:

• 1 cup  quinoa
• 2 teaspoons  canola oil
• 1   medium onion, chopped
• 1 4-ounce can  chopped green chiles
• 2 cloves  garlic, minced
• 1 14-ounce can  reduced-sodium chicken broth, or vegetable broth
• 1/4 cup  sunflower seeds
• 3/4 cup  coarsely chopped fresh cilantro
• 1/2 cup  chopped scallions
• 2 tablespoons  lime juice
• 1/4 teaspoon  salt

DIRECTIONS:

Toast the quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, about 3 to 5 minutes. Transfer it to a fine sieve and rinse it thoroughly. Set the quinoa aside.

Toast the sunflower seeds in the same skillet, stirring often, until they are fragrant and starting to brown.  Set them aside.

Heat the oil in a large saucepan over medium heat. Add the onions and cook them, stirring often, until softened, about 2 to 3 minutes. Add the chiles and garlic; cook, stirring, for 30 seconds.

Add the quinoa and broth; bring it to a simmer. Reduce the heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, about 20 to 25 minutes.

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