Great Latin Quinoa

• 1 cup quinoa
• 2 teaspoons canola oil
• 1 each onions chopped, medium size
• 4 ounces green chili peppers, canned 1 can, chopped
• 3 cloves garlic minced, more or less to taste
• 14 ounces chicken broth, low salt or vegetable broth, 1 can
• 1/4 cup pepitas (pumpkin seeds) toasted, or sunflower seeds
• 1/2 cup cilantro freshly chopped
• 3/4 cup scallions, spring or green onions freshly chopped
• 2 tablespoons lime juice
• 1/4 teaspoon salt

1. Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, about 5 minutes.
2. Transfer to a fine sieve and rinse thoroughly.
3. Heat canola oil in a large saucepan over medium heat.
4. Add onion and cook, stirring often, until softened, about 3 minutes.
5. Add green chiles and garlic, cook, stirring, for 40 seconds.
6. Add the rinsed quinoa and chicken broth(or vegetable broth); bring to a simmer.
7. Reduce heat to maintain a light simmer, then cover and cook until the quinoa is tender and most of the liquid is absorbed, about 25 minutes.
8. Add pumpkin seeds(or sunflower seeds), cilantro, scallions, lime juice and salt to the quinoa.
9. Mix them gently and fluff with a fork.
10. Serve warm.

quinoa, canola oil, onions, green chili peppers, garlic, chicken broth, pepitas, cilantro freshly, scallions, lime juice, salt

Taken from recipeland.com/recipe/v/great-latin-quinoa--49963 (may not work)