Name: Slow-Cooker No-Fuss Quinoa with Corn and Jalapeño
Total time: 3 h
Ingredients: 1 1/2 cups prewashed white quinoa, rinsed; 1 onion, chopped fine; 2 jalapeño chiles, stemmed, seeded, and minced; 2 tablespoons extra-virgin olive oil; Salt and pepper; 1 3/4 cups water; 1 cup frozen corn, thawed; 1/3 cup minced fresh cilantro; 2 tablespoons lime juice

Slow-Cooker No-Fuss Quinoa with Corn and Jalapeño

By Danielle Desiato Kuhn

Published on October 16, 2019

Time

3 to 4 hours on low or 2 to 3 hours on high

Yield

Serves 6

Slow cooker size

4 to 7 quarts

Slow-Cooker No-Fuss Quinoa with Corn and Jalapeño

Ingredients

1 ½ cups prewashed white quinoa, rinsed1 onion, chopped fine2 jalapeño chiles, stemmed, seeded, and minced2 tablespoons extra-virgin olive oil Salt and pepper 1 ¾ cups water 1 cup frozen corn, thawed⅓ cup minced fresh cilantro 2 tablespoons lime juice

Before You Begin

You will need an oval slow cooker for this recipe. Be sure to rinse the quinoa in a fine-mesh strainer before using; rinsing removes the quinoa’s bitter protective coating (called saponin).

Instructions

1. Lightly coat slow cooker with vegetable oil spray. Microwave quinoa, onion, jalapeños, 1 tablespoon oil, and 1 teaspoon salt in bowl, stirring occasionally, until quinoa is lightly toasted and vegetables are softened, about 5 minutes; transfer to prepared slow cooker. Stir in water, 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.

Sprinkle corn over quinoa, cover, and let sit until heated through, about 5 minutes. Fluff quinoa with fork, then gently fold in cilantro, lime juice, and remaining 1 tablespoon oil. Season with salt and pepper to taste. Serve.