2 tsp olive oil
1 1 /2 cups corn
1 medium onion, chopped
1 cup quinoa, rinsed
1 3/4 cups chicken broth
2 medium jalapeño chilis, seed and ribs removed, minced
1/4 cup minced fresh cilantro
2 tsp juice from lime
1. Heat 1 tsp of oil in large saucepan over med-high heat. Add the corn and cook until the corn starts to brown (5 min stirring frequently). Transfer and set aside.
2. Heat 1 tsp of oil over med-low heat. Add onion and 1/2 tsp salt. Cook and stir for 8-10 min. Add the quinoa, increase the heat to medium. Cook and stir for 5 min.
3. Add broth and jalapeños, bring to a boil. Cover and simmer on low for 16-18 min.
4. Let it sit for 10 minutes then add the corn, cilantro and lime juice.
Season with salt and pepper.