This weekend I had the great opportunity to attend the Arkansas Women Bloggers Conference in Little Rock.  I got to hang out with some really cool women, learn a lot, and have fun.  One of the speakers was Liz Bray, from Leave it to Liz in Benton, Arkansas.  She’s a personal chef and caterer, and she demonstrated this delicious quinoa recipe.  I could not wait to get home a try it.  We were not disappointed!  You can serve this as a side, or it’s hearty enough for a main dish.

 

Chipotle and Chili Quinoa Pilaf

serves 6

 

1 tablespoon olive oil

1/4 cup onion, diced

3/4 cup quinoa

1 cup chicken broth

1 small chipotle chili

1 garlic clove, minced

1/4 cup green chili, minced

1/4 teaspoon ground cumin

1/4 teaspoon salt

1/3 cup Monterey Jack cheese, shredded

1/2 cup cilantro, chopped

 

Heat the oil in a large saucepan on medium heat.  Add the onions and cook until translucent.  Add the quinoa and cook for 2-3 minutes, until the quinoa is slightly toasted.  Pour the stock intot he pan, then stir in the chipotle, garlic, chilies, salt, and cumin.  Bring to a boil.  Reduce to a simmer, cover, and cook for 20 minutes.  Turn off the heat and let it sit, covered, for 5 minutes to let all the liquid absorb.  Mix in the cheese, stirring until it’s melted, then add the cilantro.  Serve immediately.