Toasted Quinoa with Chillies and Corn

Ready in less than 30 minutes, this recipe blends tangy lime juice with a hint of unsweetened cocoa. The result is a savoury, hearty dish that has more protein and fibre than rice, couscous, or pasta. The chilli peppers and cumin give it a Southwestern flavour, and adding spices to your diet can curb hunger and boost brainpower.

Toasted Quinoa with Chillies and Corn
Prep time: 
Cook time: 
Total time: 
  • 1 cup uncooked quinoa
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 1 teaspoon unsweetened cocoa
  • 2 cups chicken stock or broth (pref fat-free, reduced-sodium)
  • 1 cup canned no salt-added whole-kernel corn, drained
  • ⅓ cup jalapeño peppers, chopped (or to taste)
  • ¼ cup thinly sliced spring onions
  • 2 tablespoons lime juice
  1. Add the quinoa to a 2-litre saucepan with a tight-fitting lid, and place the pan over high heat. Swirl the quinoa in the pan to toast it evenly. When the grains are fragrant and crackle, remove from heat. Add cumin, salt, and cocoa, then slowly add the stock/broth (be careful; it might boil over). Put the pan over high heat, then bring to a boil. Reduce heat to low, and cook, covered, for 15 minutes or until liquid is absorbed.
  2. Stir in the corn and jalapeño peppers; cover and cook for 2 more minutes. Stir in spring onion and lime juice. Serve warm.

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