Quinoa Pilaf with Chipotle, Queso Fresco, and Peanuts
A smoky, textural grain dish with a bright lime finish
Why This Recipe Works
This pilaf uses chipotle and cumin for a smoky base, contrasting the nutty quinoa with crunchy peanuts and salty queso fresco. It is a fast, reliable way to turn a pantry grain into a substantial meal with layered textures.
Instructions
Heat the oil in a medium saucepan over medium heat until it shimmers. Add the onion and salt, and cook until the onion is softened and translucent, about 5 minutes.
Add the chipotle chile powder and cumin and cook until fragrant, about 30 seconds. Stir in the quinoa and cook, stirring frequently, until the grains smell nutty and make a slight popping sound.
Stir in the broth and bring to a boil. Reduce the heat to low, cover the pan, and simmer until all the liquid is absorbed and the quinoa is tender.
Remove the pan from the heat and let it sit, covered, for 5 minutes to allow the grains to finish steaming and firm up.
Fluff the quinoa with a fork, then gently stir in the lime juice, queso fresco, peanuts, and scallions. Serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate in an airtight container for up to 3 days; add fresh peanuts before serving for texture.
