2 teaspoon olive oil
2 ears corn, kernels removed
1 onion, minced
salt and pepper
1 1/2 cups quinoa, rinsed and dried on a towel
1 1/4 cups low-sodium chicken broth
2 jalapeno chiles, stemmed, seeded, and minced
1 tomato, cored, seeded and chopped small
1/4 cup minced fresh cilantro
1 fresh lime
1. Heat 1 teaspoon of the oil in a large saucepan over medium-high heat until shimmering. Add the corn and cook until it begins to brown, about 5 minutes. Transfer to a bowl and set aside.
2. Add the remaining teaspoon oil, onion, and 1/4 teaspoon salt to the saucepan. Cover and cook over medium-low heat, stirring occasionally, until onion is softened, 8 to 10 minutes.
3. Stir in the quinoa. Increase the heat to medium and cook, stirring often, until the quinoa is lightly toasted and aromatic, about 5 minutes. Stir in the broth and jalapenos and bring to a simmer. Reduce the heat to low, cover, and continue to simmer until the quinoa is transparent and tender, 16-18 minutes.
4. Remove the pot from the heat and lay a clean folded kitchen towel underneath the lid. Let sit for 10 minutes, then fluff the quinoa with a fork. Stir in the cooked corn, tomato, cilantro, and lime juice. Season with salt and pepper to taste and serve.
