27466 Baked Quinoa Adobado 35 mins 5 mins 4 to 6 servings (about 6 cups) Thu Jul 23 10:48:00 -0700 2009 Thu Oct 08 10:26:35 -0700 2009 Easy American CHOW http://www.chow.com/recipes/27466 Thu, 08 Oct 2009 17:26:35 GMT Jalapeño and chipotle peppers make for a spicy side dish Jalapeño and chipotle peppers make for a spicy side dish. Made adobado style—a.k.a. loaded with chiles—this baked quinoa dish is so flavorful, all you’ll need to serve it with is a fresh, crunchy salad.

What to buy: Quinoa can be found in your local health food store, gourmet grocery store, or online.

Queso fresco is a mild white cheese that does not melt when heated. It can be found in the international aisle of most grocery stores or at Latin markets. If you can’t locate it, go ahead and substitute feta cheese.

This recipe was featured as part of our Whole Grain Recipes photo gallery.

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  • Heat the oven to 350°F and arrange a rack in the middle. Rinse quinoa in a fine mesh strainer under running water.
  • Heat oil in a medium saucepan over medium heat. When it shimmers, add onion, jalapeños, 1 teaspoon of the salt, and pepper and cook until vegetables are soft, about 5 minutes. Add chipotle and cilantro and stir to combine. Add rinsed quinoa and remaining 1 teaspoon salt and stir to coat. Add water and broth and bring to a boil.
  • Once boiling, transfer quinoa mixture to an 8-by-8-inch baking dish. Spread evenly, cover tightly with aluminum foil, and transfer to the oven. Bake until most of the liquid has been absorbed, about 20 minutes.
  • Remove the foil, stir, sprinkle quinoa with cheese, and return to the oven. Bake uncovered until all of the liquid has been absorbed, the quinoa is tender, and the cheese has softened, about 5 minutes more.
    • ]]>     http://www.chow.com/assets/2009/10/baked_quinoa_290.jpg Amy Wisniewski 51 Side Dish 1 cup quinoa

    ]]>     2 tablespoons canola oil

    ]]>     54 1/2 medium white or yellow onion, small dice

    ]]>     58 2 medium jalapeños, seeded and finely chopped

    ]]>     301 2 teaspoons kosher salt

    ]]>     305 1/4 teaspoon freshly ground black pepper

    ]]>     277 1 chipotle in adobo sauce, finely chopped

    ]]>     153 2 tablespoons finely chopped fresh cilantro

    ]]>     1 cup water

    ]]>     1 cup low-sodium chicken or vegetable broth**

    ]]>     3/4 cup crumbled queso fresco

    ]]>     7079 amy wisniewski 1 chow 384 easy 8548 no fuss 7306 weeknight 435 vegetarian 388 healthy 23680 affordable 38 budget 1605 dinner party 390 spicy 834 hot 5233 warm weather 1046 cold weather 156 bake 11124 sure thing 769 crowd pleaser 9636 adults 17152 whole grains 31164 how to cook grains 621 chile peppers