No-fuss corn and quinoa dish with a Southwest flair

This undated photo provided by America's Test Kitchen in June 2019 shows No-Fuss Quinoa With Corn and Jalapeno in Brookline, Mass. This recipe appears in the cookbook ÒThe Complete Slow Cooker.Ó (Daniel J. van Ackere/America's Test Kitchen via AP)



For this quinoa side dish we turned to Southwestern flavors, adding jalapenos, lime and corn. You will need an oval slow cooker for this recipe. Be sure to rinse the quinoa in a fine-mesh strainer before using; rinsing removes the quinoa’s bitter protective coating.


Servings: 6

Start to finish: 3 to 4 hours on low or 2 to 3 hours on high

Slow cooker size: 4 to 7 quarts

¯1 1/2 cups prewashed white quinoa, rinsed

¯1 onion, chopped fine

¯2 jalapeno chiles, stemmed, seeded, and minced

¯2 tablespoons extra-virgin olive oil

¯Salt and pepper

¯1 3/4 cups water

¯1 cup frozen corn, thawed

¯1/3 cup minced fresh cilantro

¯2 tablespoons lime juice

Lightly coat slow cooker with vegetable oil spray. Microwave quinoa, onion, jalapeños, 1 tablespoon oil, and 1 teaspoon salt in bowl, stirring occasionally, until quinoa is lightly toasted and vegetables are softened, about 5 minutes; transfer to prepared slow cooker. Stir in water, cover, and cook until quinoa is tender and all water is absorbed, 3 to 4 hours on low or 2 to 3 hours on high.

Sprinkle corn over quinoa, cover, and let sit until heated through, about 5 minutes. Fluff quinoa with fork, then gently fold in cilantro, lime juice, and remaining 1 tablespoon oil. Season with salt and pepper to taste. Serve.

Nutrition information per serving: 191 calories; 58 calories from fat; 7 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 204 mg sodium; 29 g carbohydrate; 3 g fiber; 2 g sugar; 5 g protein.


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