Spicy Tomatillo Quinoa
The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.
Yields 6 Servings
- 6 medium tomatillos, husked and rinsed, divided
- ¾-1 cup low-sodium chicken or vegetable broth
- ¾ cup coarsely chopped fresh cilantro, divided
- ½ cup coarsely chopped onion
- 1 medium jalapeño, halved and seeded, if desired
- 1 clove garlic
- 1 cup red or white quinoa
- ½ teaspoon sugar
- ½ teaspoon salt
- 1 cup corn, fresh or frozen (thawed)
- Cut 4 tomatillos in half and puree in a food processor (or blender) with ¾ cup broth, ½ cup cilantro, onion, jalapeno and garlic until mostly smooth. Add enough of the remaining broth to equal 2 cups total.
- Combine the tomatillo mixture, quinoa, sugar and salt in a large saucepan. Bring to a boil. Reduce heat, cover and simmer until the liquid is absorbed, 15 to 20 minutes. Let stand, covered, for 10 minutes.
- Chop the remaining 2 tomatillos. Stir into the quinoa along with corn and the remaining ¼ cup cilantro.