What To Do:
1. Rinse the Quinoa: Place the quinoa
into a fine-mesh strainer. Rinse under
cold water for a solid minute, swishing
the quinoa with your hand while rinsing.
Drain. (If you don’t have a fine mesh
strainer, you can skip this step.)
2. Toast the Quinoa: In a medium sauce
pan, over medium-high heat, add 1
teaspoon of canola oil and the drained
quinoa. Cook, stirring, for 1 minute.
3. Cook the Quinoa: Add 2 cups water
and ½ teaspoon salt to the pan. Bring to
a rolling boil. Reduce heat to low and
cook, covered for 15 minutes. Remove
pot from heat and let stand, COVERED,
for 5 minutes…don’t lift the lid! Fluff the
quinoa gently with a fork. (note: If any
liquid remains in the bottom of the pan
or if the quinoa is still a bit crunchy don’t
worry, just return the pot to low heat and
cook, covered, for another 5 minutes,
until all the water has been absorbed.)
4. Zest the lime and cut in half.
5. Finely mince the jalapeno pepper.