Prep: 8 minutes; Cook: 23 minutes.

Recipe by Health October 2007


Credit: Howard Lee Puckett; Styling: Mindi Shapiro-Levine

Recipe Summary test

Makes 4 servings (serving size: about 1 cup)


Ingredient Checklist


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

  • Stir in the corn and jalapeño peppers; cover and cook for 2 more minutes. Stir in scallions and lime juice. Serve warm.

Chef's Notes

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Nutrition Facts

218 calories; fat 4g; saturated fat 1g; mono fat 1g; poly fat 2g; protein 9g; carbohydrates 40g; fiber 4g; iron 5mg; sodium 313mg; calcium 42mg.