It’s hard to believe I had never had quinoa. I see it everywhere and when you are trying to eat healthier, variety with your side dishes really matter! After seeing this recipe over at Cooking with the Big Dogs, I knew I had to give it a try. If I was ever going to like quinoa, I knew it would be with corn, jalapeno and tomatoes. I was right! This was such an EASY, delicious side dish that was really hearty too. The recipe makes enough for 6-8 servings, so we split this over a few meals. If you have been curious about making quinoa and looking for a recipe to start with. Try this one!

Quinoa Pilaf with Corn and Jalapeños

Ingredients

2 teaspoons olive oil
1 1/2 cups of corn (I used a 15 oz can of low sodium canned corn, fresh would be great too!)
1 onion, minced
salt and pepper
1 1/2 cups quinoa, rinsed and dried on a towel
1 1/4 cups low-sodium vegetable broth (I used low sodium chicken broth, use what you have)
2 jalapeño chiles, stemmed and seeded
1 tomato, cored, seeded and chopped small
1/4 cup minced fresh cilantro
2 teaspoons fresh lime juice

Instructions

Heat 1 teaspoon of oil in a large saucepan over medium-high heat until shimmering. Add the corn and cook until it begins to brown, about 5 minutes. Transfer to a bowl and set aside.
Add the remaining teaspoon oil, onion, and 1/4 teaspoon salt to the saucepan. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, about 8-10 minutes.
Stir in the quinoa and increase the heat to medium and cook, stirring often, until the quinoa is lightly toasted and aromatic, about 5 minutes. Stir in the broth and jalapeños and bring to a simmer.
Reduce the heat to low, cover and continue to simmer until the quinoa is transparent and tender, 16-18 minutes.
Remove the pot from the heat and lay a clean folded kitchen towel underneath the lid. Let it sit for 10 minutes, then fluff the quinoa with a fork. Stir in the cooked corn, tomato, cilantro and lime juice. Season with salt and pepper to taste and serve.

Serving size: 3/4 cup Calories: 190 Fat: 4.5g Saturated fat: 0 g Carbohydrates: 32g Fiber: 4g Protein: 7g