Red Quinoa with Lime

1 cup red quinoa
2 teaspoons macademia oil
1 medium red onion, chopped
½ tsp chili
2 cloves garlic, minced
1 box reduced-sodium chicken broth, or vegetable broth
Water to make 2 cups
1/4 cup pepitas, toasted (see Note)
3/4 cup coarsely chopped fresh cilantro, or other herbs
1/2 cup chopped scallions, or 2 tbs chives
2 tablespoons lime juice
1/4 teaspoon salt

Notes: Quinoa, a delicately flavored grain that was a staple in the ancient Incas' diet, is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting the grain before cooking enhances the flavor, and rinsing removes any residue of saponin, quinoa's natural, bitter protective coating.
Hulled pumpkin seeds, also known as pepitas, are dusky green and have a delicate nutty flavor. They can be found in the health-food or bulk sections of many supermarkets.
To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes

1. Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly.
2. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add chiliand garlic; cook, stirring, for 30 seconds. Add the quinoa and broth/water; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.
3. Add pepitas, cilantro or herbs, scallions or chives, lime juice and salt to the quinoa; mix gently and fluff with a fork.


Serving Size: serves 4 to 6 - side dish