Ingredients

• 1 cup quinoa, (see Note)
• 2 teaspoons canola oil
• 1 medium onion, chopped
• 1 4-ounce ca chopped green chiles
• 2 cloves garlic, minced
• 1 14-ounce c reduced-sodium chicken broth, or vegetable broth
• 1/4 cup pepitas, toasted (see Note)
• 3/4 cup coarsely chopped fresh cilantro
• 1/2 cup chopped scallions
• 2 tablespoon lime juice
• 1/4 teaspoon salt

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Cooking Directions

Step 1

Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly.

Step 2

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add chiles and garlic; cook, stirring, for 30 seconds. Add the quinoa and broth; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.

Step 3

Add pepitas, cilantro, scallions, lime juice and salt to the quinoa; mix gently and fluff with a fork.