1/8 cup Pepitas/Pumpkin seeds
1 1/4 cups Quinoa, dry
1 tablespoon low-sodium chicken base
1/2 cup fresh onion, peeled, diced
1/2 cup canned diced green chilies
2 1/4 teaspoons fresh garlic, minced
1/2 cup fresh cilantro, chopped
1/2 cup fresh green onions, diced
2 tablespoons fresh lime juice (2-4 Tbsp optional)
Preheat oven to 350 °F.
Toast pepitas in oven for 10 minutes or until light brown and aromatic.
Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy.
Combine quinoa, 2 ½ cups water, and chicken base in a small pot.
Cover and bring to a boil.
Turn heat down to low and simmer until water is completely absorbed, about 10-15 minutes.
When done, quinoa will be soft and a white ring will pop out of the kernel.
The white ring will appear only when it is fully cooked.
Fluff with a fork. Set aside.
A rice cooker may be used with the same quantity of quinoa, water, and chicken base.
Mix quinoa, onions, green chilies, and garlic in an 8” x 8” nonstick baking pan sprayed with nonstick cooking spray.
Cover pan and bake at 350 °F for 40 minutes.
Toss in cilantro, green onions, pepitas, and optional lime juice to taste.