Quinoa Pilaf with Chipotle, Queso Fresco and Peanuts

Quinoa Piaf with Chipotle, Queso Fresco and Peanuts
Yield
4-6 servings
Yield
4-6 servings
Quinoa Piaf with Chipotle, Queso Fresco and Peanuts
Yield
4-6 servings
Yield
4-6 servings
Ingredients
  • 1 1/2cups quinoarinsed and drained well
  • 2tablespoons buttercut into 2 pieces
  • 1small onionchopped fine
  • 1teaspoon chipotle chile powder
  • 1teaspoon coarse salt
  • 1/4teaspoon ground cumin
  • 1 3/4cups water
  • 2ounces queso frescocrumbled (1/2 cup)
  • 1/2cup roasted unsalted peanutschopped coarse
  • 2each green onionssliced thin
  • 4teaspoons lime juice
Yield:
Instructions
  1. 1. Toast quinoa in medium saucepan over medium-high heat, stirring frequently, until quinoa is very fragrant and makes continuous popping sound, 5 to 7 minutes. Transfer quinoa to bowl and set aside.
  2. 2. Return now-empty pan to medium-low heat and melt butter. Add onion, chile powder, salt, and cumin; cook, stirring frequently, until onion is softened and light golden, 5 to 7 minutes.
  3. 3. Increase heat to medium-high, stir in water and quinoa, and bring to simmer. Cover, reduce heat to low, and simmer until grains are just tender and liquid is absorbed, 18 to 20 minutes, stirring once halfway through cooking. Remove pan from heat and let sit, covered, for 10 minutes. Fluff quinoa with fork; stir in queso fresco, peanuts, scallions, and lime juice; and serve.