HOWARD LEE PUCKETT

The entire story: The quinoa on this Toasted Quinoa With Chiles and Corn recipe has extra protein than some other grain, so it makes a implausible vegetarian fundamental dish or facet.

Prep: eight minutes
Cook dinner: 23 minutes
Makes four servings

Components:
1 cup raw quinoa
1 teaspoon floor cumin
1/2 teaspoon salt
1 teaspoon unsweetened cocoa
1 (14-ounce) can fat-free, reduced-sodium rooster broth
1 cup canned no salt-added whole-kernel corn, drained
1/three cup jalapeño peppers, chopped
1/four cup thinly sliced scallions
2 tablespoons lime juice

Directions:
1. Add the quinoa to a 2-quart saucepan with a tight-fitting lid, and place the pan over excessive warmth. Swirl the quinoa within the pan to toast it evenly. When the grains are aromatic and crackle, take away from warmth. Add cumin, salt, and cocoa, then slowly add the broth (watch out; it would boil over). Put the pan over excessive warmth, then convey to a boil. Cut back warmth to low, and prepare dinner, coated, for 15 minutes or till liquid is absorbed.

2. Stir within the corn and jalapeño peppers; cowl and prepare dinner for two extra minutes. Stir in scallions and lime juice. Serve heat. (Serving measurement: about 1 cup)

Diet:
Energy 218 (15% from fats); Fats 4g (sat 1g, mono 1g, poly 2g); Ldl cholesterol 0mg; Protein 9g; Carbohydrate 40g; Sugars 2g; Fiber 4g; Iron 5mg; Sodium 313mg; Calcium 42mg

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