Quinoa Pilaf with Chipotle, Queso Fresco, and Peanuts
1 1/2 cups prewashed quinoa
2 Tbsp unsalted butter - cut into 2 pieces
1 small onion - chopped fine
1 tsp chipotle chile powder
3/4 tsp salt
1/4 tsp ground cumin
1 3/4 cups water
2 oz. (1/2 cup) queso fresco - crumbled (substitute: crumbled feta)
1/2 cup roasted unsalted peanuts - chopped coarse
2 scallions - sliced thin
4 tsp lime juice
Toast quinoa in pan over med-high heat, stirring frequently, until quinoa is very fragrant and makes continuous popping sound, 5-7 min. Transfer to bowl and set aside.
Return now empty pan to med-low heat and melt butter. Add onion, chile powder, salt, and cumin; cook stirring frequently until onion is softened and light golden, 5-7 min.
Increase heat, stir in water and quinoa, and bring to simmer. Cover, reduce heat to low, and simmer until grains are just tender and liquid is absorbed, 18-20 min, stirring once halfway through cooking. Remove pan from heat and let sit, covered, for 10 min.
Fluff quinoa with fork; stir in queso fresco, peanuts, scallions, and lime juice; and serve.
Serves: 6 Total cook time: 40min
Source: America Test Kitchen season 15
recipe/quinoapilaf.txt ยท Last modified: 2015/10/06 13:55 by rob