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Southwest Quinoa Pilaf

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Southwest Quinoa Pilaf 0 Picture

Ingredients

  • 1 tbsp. olive oil
  • 1 1/2 cups chopped onion
  • 6 garlic cloves, minced
  • 1 1/4 cups quinoa
  • 1/2 tsp. ground cumin
  • 1 14 oz. can chicken broth
  • 1 15 oz. can black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 tomato, diced
  • 1/2 cup peeled, diced jicama
  • 2 scallions, thinly sliced
  • 1 jalapeno pepper, deeded and finely diced
  • 2 tbsp. fresh lime juice
  • 1/4 tsp. salt
  • 2 tbsp. chopped citantro

Details

Servings 6

Preparation

Step 1

1. In a 4-quart Dutch oven, heat oil over medium heat. Add onion and garllic; cook until onion is tender, stirring occasionally, about 5 min. Rinse and drain quinoa. Add qunoa and cumin to onion and garlic in Dutch oven. Cook and stir until quinoa is lightly browned, about 3 min.
2. Add broth and 1 1/4 cups water to quinoa mixture. Bring to a boil, reduce heat and simmer, covered, until quinoa is tender and all liquid is absorbed. 15-20 min.
3. In a separate bowl, combine beans, corn, tomato, jicama, scallions, jalapeno, lime juice and salt. Divide cooked quinoa among six plates and top with bean salsa, sprinkle with cilantro

260 calories per serving.

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