Ernestina’s Quinoa

(recipe serves 4-6)

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1 C quinoa, rinsed

2 C water

3 T olive oil

1/2 of white onion, finely diced

4-6 cloves garlic, finely chopped

1 ear of fresh corn, kernels removed

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2 t chili powder

1 t cumin

1 t salt

Juice of one small lime

1/2 a bunch of cilantro, finely chopped

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Try this as a substitute for Mexican rice. It is delicious and a healthier option.

In a preheated sauté pan, add olive oil. Swirl it around. It should travel easily around the pan. Add onion, a spritz of salt and cracked pepper. Sauté until onion begins to soften. Add garlic, corn kernels, chili powder, cumin and salt. Sauté until spices and garlic become aromatic. Add quinoa, water and lime juice. Bring mixture to a boil. Cover, lower heat and simmer for 12-15 minutes or until liquid has absorbed.

If serving right away, add cilantro and dig in. Quinoa can also be spread onto a cookie sheet for cooling and service later. When ready, reheat in the micro or stove top and add fresh cilantro.

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