Quinoa Pilaf with Corn and Jalapenos

To make this dish spicier, add the chile seeds.  Fresh corn is important for the flavor of this salad - don't substitute frozen or canned corn.

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.