Peppy Quinoa

Ingrédients :

• V cup Pepitas/Pumpkin seeds
• 1 ¼ cups Quinoa, dry
• 1 Tbsp Low-sodium chicken base
• ½ cup Fresh onion, peeled, diced
• ½ cup Canned diced green chilies
• 2 ¼ tsp Fresh garlic, minced
• ½ cup Fresh cilantro, chopped
• ½ cup Fresh green onions, diced
• 2-4 Tbsp Fresh lime juice (optional)

Instructions :

1. Preheat oven to 350 °F.

2. Toast pepitas in oven for 10 minutes or until light brown and aromatic. Set aside.

3. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa, 2 ½ cups water, and chicken base in a small pot. Cover and bring to a boil. Turn heat down to low and simmer until water is

completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork. Set aside. A rice cooker may be used with the same quantity of quinoa, water, and chicken base.

4. Mix quinoa, onions, green chilies, and garlic in an 8” x 8” nonstick baking pan sprayed with nonstick cooking spray. Cover pan and bake at 350 °F for 40 minutes.

5. Toss in cilantro, green onions, pepitas, and optional lime juice to taste. Serve hot.

Cook's notes :

1. Preparation Time: 15 minutes
2. Cooking Time: 1 hour 5 minutes
3. Makes six ½-cup servings
4. ½ cup provides V cup other vegetable and 1 ¼ oz equivalent grains.