No-Fuss Quinoa with Corn and Jalapeños  yellow_icon  Green_icon

Serves 6 • Cooking Time 3 to 4 hours on Low or 2 to 3 hours on High • Slow Cooker Size 4 to 7 Quarts

Slug Icon WHY THIS RECIPE WORKS: For this quinoa side dish we turned to Southwestern flavors, adding jalapeños, lime, and corn. We like the convenience of prewashed quinoa; rinsing removes the quinoa’s bitter protective coating (called saponin). If you buy unwashed quinoa (or if you are unsure if it’s washed), rinse it before cooking.

1½

cups prewashed quinoa

1

onion, chopped fine

2

jalapeño chiles, stemmed, seeded, and minced

1

tablespoon extra-virgin olive oil

1¾

cups water

Salt and pepper

1

cup frozen corn, thawed

⅓

cup minced fresh cilantro

2

tablespoons lime juice

1. Lightly spray inside of slow cooker with vegetable oil spray. Microwave quinoa, onion, jalapeños, and 1 teaspoon oil in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker. Stir in water and 1 teaspoon salt. Cover and cook until quinoa is tender and all water is absorbed, 3 to 4 hours on low or 2 to 3 hours on high.

2. Fluff quinoa with fork, then gently fold in corn, cilantro, lime juice, and remaining 2 teaspoons oil and let sit until heated through, about 5 minutes. Season with salt and pepper to taste. Serve.

Per serving:
Cal 220
Fat 6g
Sat Fat 0.5g
Chol 0mg
Carb 35g
Protein 7g
Fiber 4g
Sodium 390mg