Spicy Tomatillo Quinoa

In this easy quinoa recipe, tomatillos work double-duty: some are pureed to flavor the cooking liquid, others are chopped and stirred in raw for color and texture. Serve with grilled chicken, steak or fish, and a dollop of sour cream.

Prep/Cook Time: 40 Minutes, Servings: 6

Ingredients

• 6 medium tomatillos (about 8 ounces), husked and rinsed, divided
• ¾–1 cup low-sodium chicken or vegetable broth
• ¾ cup coarsely chopped fresh cilantro, divided
• ½ cup coarsely chopped onion
• 1 medium jalapeño, halved and seeded, if desired
• 1 clove garlic
• 1 cup red or white quinoa
• ½ teaspoon sugar
• ½ teaspoon salt
• 1 cup corn, fresh or frozen (thawed)

Directions

1. Cut 4 tomatillos in half and puree in a food processor (or blender) with ¾ cup broth, ½ cup cilantro, onion, jalapeño and garlic until mostly smooth. Add enough of the remaining broth to equal 2 cups total.
2. Combine the tomatillo mixture, quinoa, sugar and salt in a large saucepan. Bring to a boil. Reduce heat, cover and simmer until the liquid is absorbed, 15 to 20 minutes. Let stand, covered, for 10 minutes.
3. Chop the remaining 2 tomatillos. Stir into the quinoa along with corn and the remaining ¼ cup cilantro.

Nutritional Information

Per Serving: 158 Calories, Total Fat: 3 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Carbohydrates: 29 g, Fiber: 4 g, Total Sugars: 6 g, Added Sugars: 0 g, Protein: 6 g, Sodium: 211 mg, Potassium: 406 mg, Folate: 73 mcg, Calcium: 23 mg

© Dotdash Meredith. All rights reserved. Used with permission.