SOUTHWEST QUINOA PILAF

Southwest Quinoa Pilaf image

Provided by @MakeItYours

Number Of Ingredients 15

1 tablespoon olive oil
1 1/2 cups chopped onion
6 garlic cloves, minced
1 1/4 cups quinoa
1/2 teaspoon ground cumin
1 14 ounce can low-sodium chicken broth
1 15 ounce can black beans, rinsed and drained
1 cup frozen corn, thawed
1 tomato, diced
1/2 cup peeled, diced jicama
2 scallions, thinly sliced
1 jalapeno pepper, seeded and finely diced
2 tablespoons fresh lime juice
1/4 teaspoon salt
2 tablespoons chopped cilantro

Steps:

In a 4-quart Dutch oven, heat oil over medium heat. Add onion and garlic; cook until onion is tender, stirring occasionally, about 5 min. Rinse and drain quinoa. Add quinoa and cumin to onion and garlic in Dutch oven. Cook and stir until quinoa is lightly browned, about 3 min.
Add broth and 1-1/4 cups water to quinoa mixture. Bring to a boil, reduce heat and simmer, covered, until quinoa is tender and all liquid is absorbed, 15 to 20 min.
In a separate bowl, combine beans, corn, tomato, jicama, scallions, jalapeno, lime juice and salt. Divide cooked quinoa among six plates and top with bean salsa; sprinkle with cilantro. Makes 6 servings.