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Sides | |
| 1 cup quinoa 2 tablespoons canola oil 1/2 medium white or yellow onion, small dice 2 medium jalape�os, seeded and finely chopped 2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 1 chipotle in adobo sauce, finely chopped 2 tablespoons finely chopped fresh cilantro 1 cup water 1 cup low-sodium chicken or vegetable broth 3/4 cup crumbled queso fresco | |
| Heat the oven to 350�F and arrange a rack in the middle. Rinse quinoa in a fine mesh strainer under running water. Heat oil in a medium saucepan over medium heat. When it shimmers, add onion, jalape�os, 1 teaspoon of the salt, and pepper and cook until vegetables are soft, about 5 minutes. Add chipotle and cilantro and stir to combine. Add rinsed quinoa and remaining 1 teaspoon salt and stir to coat. Add water and broth and bring to a boil. Once boiling, transfer quinoa mixture to an 8-by-8-inch baking dish. Spread evenly, cover tightly with aluminum foil, and transfer to the oven. Bake until most of the liquid has been absorbed, about 20 minutes. Remove the foil, stir, sprinkle quinoa with cheese, and return to the oven. Bake uncovered until all of the liquid has been absorbed, the quinoa is tender, and the cheese has softened, about 5 minutes more. | |
Unrated | |
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