Serves 6 • Cooking Time 3 to 4 hours on Low or 2 to 3 hours on High • Slow Cooker Size 4 to 7 Quarts
Why This Recipe Works: We love quinoa for its nutty taste and ease of preparation. To keep the grains separate and fluffy during cooking, we toasted them in the microwave before adding the quinoa to the slow cooker. 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.
1 1/2 cups prewashed quinoa
1 onion, chopped fine
2 jalapeño chiles, stemmed, seeded, and minced
1 tablespoon extra-virgin olive oil
1 3/4 cups water
Salt and pepper
1 cup frozen corn, thawed
1/3 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
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