So I might just be making this recipe to prove to my readers that I am not solely subsisting off of desserts.
Or desserts disguised as breakfast. Which are really the best kind.
But so that we can both ease into this savory transition (I doubt this will last though..) I have included a teaspoon of cocoa powder.
Don’t get me wrong. The cocoa powder doesn’t make this sweet. Just ask anyone who has been tricked into eating a teaspoon of the stuff alone and expecting it to taste like hot chocolate mix. Full disclosure: it does not.
But what it does do is so much better! This created a flavor explosion which made my taste buds sing!
But the jalapeno in this recipe made my boyfriend’s nose run. Because why buy jalapeno peppers when you just take out the seeds? It takes the fun out of it!
But I have made this recipe twice already: once with 2 jalapenos and once with 1 jalapeno, and they are both amazing. If you don’t like much spice, I would advise cutting down to one jalapeno to give you the spice without it being overpowering.
This is the perfect way to heat up your summer, in case the sun just isn’t doing it for you.
I am looking at you rain. Get out of here.
Jalapeno and Corn Quinoa that is made in under 30 minutes, it makes a healthy side dish or lunch that is loaded with flavour.
- 1 cup uncooked quinoa
- 11/2 cups reduced sodium chicken broth (or vegetable broth)
- 1 tsp ground cumin
- 1/2 tsp salt
- 1 tsp unsweetened cocoa powder
- 1 cup frozen corn
- 2 medium jalapeno peppers, chopped
In a medium saucepan, mix together the quinoa, chicken broth, cumin, salt, cocoa powder and frozen corn.
Bring the quinoa to a boil, then cover and simmer for 15 minutes or until the liquid is absorbed.
Remove from heat and mix in the jalapeno peppers.