Slow-Cooker No-Fuss Quinoa with Corn and Jalapeño
By Danielle Desiato KuhnPublished 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
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.
Time
3 to 4 hours on low or 2 to 3 hours on highYield
Serves 6Slow cooker size
4 to 7 quartsIngredients
1 ½ 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 ¾ cups water
1 cup frozen corn, thawed
⅓ cup minced fresh cilantro
2 tablespoons lime juice
Ingredients
1 ½ 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 ¾ cups water
1 cup frozen corn, thawed
⅓ cup minced fresh cilantro
2 tablespoons lime juice
Ingredients
1 ½ 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 ¾ cups water
1 cup frozen corn, thawed
⅓ cup minced fresh cilantro
2 tablespoons lime juice
Why This Recipe Works
For this quinoa side dish we turned to southwestern flavors, adding jalapeños, lime, and corn.
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.
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