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QUINOA - Quinoa, Sweet Corn and Green Chile Pilaf
Nb persons: 6
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| Ingredients | |
| 2 cups plus ¼ cup | vegetable or chicken stock, or water (divided use) |
| 1 teaspoon | kosher salt, plus more to taste |
| 1 cup | quinoa, rinsed in cool water |
| 1 teaspoon | extra-virgin olive oil |
| 1 teaspoon | minced shallots |
| 1 teaspoon | minced garlic |
| 1 cup | sweet corn, roasted and cut off the cob |
| ½ cup | diced roasted poblano or Hatch chile |
| ½ teaspoon | ground cumin |
| ¼ teaspoon | paprika |
| Pinch | cayenne pepper |
| Black pepper | |
Directions
Bring 2 cups stock to a boil in a medium saucepan. Add 1 teaspoon salt. Stir in the quinoa and return to a boil. Reduce heat to low, cover and simmer for 15 to 18 minutes, or until all liquid is absorbed. Drain and transfer to a sheet pan to cool; do not rinse. (Quinoa may be prepared to this point up to 3 days ahead and kept refrigerated in a tightly covered container.)
Heat a large sauté pan over medium heat. Add the olive oil and sauté the shallots and garlic to bring out their flavor; do not caramelize. Add the corn and diced pepper; sauté 1 minute. Add the quinoa, cumin, paprika and cayenne; mix well. Add the remaining ¼ cup stock, stir to moisten. Cook until the stock has evaporated and soaked into the grain. Adjust seasonings; add salt and pepper to taste. Makes 4 to 6 servings.
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