Latin Quinoa

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 cup quinoa, toasted
• 2 teaspoons canola oil
• 1 medium onion, fine dice
• 1 medium red bell pepper, fine dice
• 1 (4 ounce) can green chilies
• 4 garlic cloves, crushed
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 (15 ounce) can black beans, drained and rinsed
• 2 cups low sodium vegetable broth (can sub chicken broth if you prefer)
• 1/4 cup roasted pumpkin seeds (pepitas)
• 3/4 cup coarsely chopped fresh cilantro or 1 -2 tablespoon dried cilantro
• 1/2 cup chopped scallion
• 2 tablespoons fresh lime juice
• 1/4 teaspoon kosher sea salt

Recipe

• 1 toast quinoa in a large dry non-stick skillet over medium heat, stirring until it crackles and becomes aromatic, about 3 to 5 minutes. transfer quinoa to a fine sieve and rinse thoroughly, until water runs clear.
• 2 heat oil in a large saucepan over medium heat. add onion and red pepper and cook, stirring often, until softened, 2 to 3 minutes.
• 3 add green chilies and garlic; cook, stirring for about 1 minute.
• 4 add chili powder and cumin; stir, cook until fragrant, about 1 minute.
• 5 add the quinoa, black beans and broth; bring to a simmer. add dried cilantro if using.
• 6 reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid is absorbed, 20 to 30 minutes.
• 7 add pumpkin seeds, scallions, fresh cilantro (if using), lime juice and salt to the quinoa; mix gently to fluff quinoa and serve.
• 8 note: i buy organic roasted pumpkin seeds pre-packaged at the grocery store. to toast pumpkin seeds, toast in a small dry skillet over medium-low heat, stirring constantly for 3 to 5 minutes, or until fragrant and lightly browned. remove immediately from pan and cool.