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Light Quinoa Pilaf with Corn and Jalapeños

By America's Test Kitchen

Published on July 23, 2009

Yield

Serves 6

Light Quinoa Pilaf with Corn and Jalapeños

Ingredients

2 teaspoons olive oil 2 medium ears corn, kernels removed from cob (see illustration below)1 medium onion, chopped fineSalt 2 cups quinoa, rinsed1 ¾ cups low-sodium chicken broth 2 medium jalapeño chiles, seeds and ribs removed (see note), then minced¼ cup minced fresh cilantro leaves 2 teaspoons juice from 1 limeGround black pepper

Before You Begin

Fresh corn really makes this dish but when it’s not available you can substitute 1½ cups of thawed, frozen corn. If you like spicy food, don’t bother removing the seeds and the ribs from the chiles.

Instructions

  1. Heat 1 teaspoon of the oil in a large saucepan over medium-high heat until shimmering. Add the corn and cook, stirring frequently, until corn starts to brown, about 5 minutes. Transfer the corn to a bowl; set aside.
  2. Add the onion, remaining teaspoon oil, and ½ teaspoon salt to the saucepan. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8 to 10 minutes. Add the quinoa, increase the heat to medium, and cook, stirring frequently, until the quinoa lightly browns and becomes aromatic, about 5 minutes. Stir in the broth and jalapeños and bring to a boil. Reduce the heat to low, cover, and simmer until the quinoa is transparent and tender, 16 to 18 minutes.
  3. Remove the pot from the heat and lay a clean, folded kitchen towel underneath the lid (see illustration below). Let stand for 10 minutes, then fluff the quinoa with a fork. Stir in the cilantro, lime juice, and reserved corn and season with salt and pepper to taste.
Light Quinoa Pilaf with Corn and Jalapeños

Light Quinoa Pilaf with Corn and Jalapeños

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By America's Test Kitchen
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Yield

Serves 6

Ingredients

Test Kitchen Techniques

Ingredients

Test Kitchen Techniques

Ingredients

Test Kitchen Techniques

Why This Recipe Works

For our quinoa pilaf recipe, we toasted the quinoa prior to adding liquid; this ensured plump individual grains and also intensified the subtler flavor undertones. Next, we added chicken broth, which was the clear winner when tested side by side with pilafs made with water. The broth gave our quinoa pilaf recipe excellent body and fortified the other flavors in the dish. After the quinoa had simmered, we pulled the pan off the heat and let it sit, covered, to allow the grains to steam. The result—evenly cooked and slightly crunchy—proved our theory that quinoa was perfect for this method of cooking.

Before You Begin

Fresh corn really makes this dish but when it’s not available you can substitute 1½ cups of thawed, frozen corn. If you like spicy food, don’t bother removing the seeds and the ribs from the chiles.

Instructions

  1. Heat 1 teaspoon of the oil in a large saucepan over medium-high heat until shimmering. Add the corn and cook, stirring frequently, until corn starts to brown, about 5 minutes. Transfer the corn to a bowl; set aside.
  2. Add the onion, remaining teaspoon oil, and ½ teaspoon salt to the saucepan. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8 to 10 minutes. Add the quinoa, increase the heat to medium, and cook, stirring frequently, until the quinoa lightly browns and becomes aromatic, about 5 minutes. Stir in the broth and jalapeños and bring to a boil. Reduce the heat to low, cover, and simmer until the quinoa is transparent and tender, 16 to 18 minutes.
  3. Remove the pot from the heat and lay a clean, folded kitchen towel underneath the lid (see illustration below). Let stand for 10 minutes, then fluff the quinoa with a fork. Stir in the cilantro, lime juice, and reserved corn and season with salt and pepper to taste.

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