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Prep: 8 minutes; Cook: 23 minutes.

Recipe Is: Low Cholesterol, Low Saturated Fat

Ingredients

  • 1 cup uncooked quinoa
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 teaspoon unsweetened cocoa
  • 1 (14-ounce) can fat-free, reduced-sodium chicken broth
  • 1 cup canned no salt-added whole-kernel corn, drained
  • 1/3 cup jalape?o peppers, chopped
  • 1/4 cup thinly sliced scallions
  • 2 tablespoons lime juice

Nutritional Information

  • Calories per serving 218
  • Fat per serving 4g
  • Saturated fat per serving 1g
  • Monounsaturated fat per serving 1g
  • Polyunsaturated fat per serving 2g
  • Protein per serving 9g
  • Carbohydrate per serving 40g
  • Fiber per serving 4g
  • Cholesterol per serving 0.0mg
  • Iron per serving 5mg
  • Sodium per serving 313mg
  • Calcium per serving 42mg
  • Calories per serving 218
  • Fat per serving 4g
  • Saturated fat per serving 1g
  • Monounsaturated fat per serving 1g
  • Polyunsaturated fat per serving 2g
  • Protein per serving 9g
  • Carbohydrate per serving 40g
  • Fiber per serving 4g
  • Cholesterol per serving 0.0mg
  • Iron per serving 5mg
  • Sodium per serving 313mg
  • Calcium per serving 42mg

How to really make it

Step 1

Add some quinoa to some 2-quart saucepan having a tight-fitting lid, and place the pan over high temperature. Swirl the quinoa within the pan to toast it evenly. When the grains are fragrant and crackle, remove from heat. Add cumin, salt, and cocoa, then slowly add some broth (be careful; it might boil over). Place the pan over high temperature, then provide a boil. Reduce heat to low, and cook, covered, for 15 minutes or until liquid is absorbed.

Step 2

Stir within the corn and jalape?o peppers; cover and cook for just two more minutes. Stir in scallions and lime juice. Serve warm.