Light Quinoa Pilaf with Corn and Jalapeños
Why This Recipe Works
For our quinoa pilaf recipe, we toasted the quinoa prior to adding liquid; this ensured plump individual grains and also intensified the subtler flavor undertones. Next, we added chicken broth, which was the clear winner when tested side by side with pilafs made with water. The broth gave our quinoa pilaf recipe excellent body and fortified the other flavors in the dish. After the quinoa had simmered, we pulled the pan off the heat and let it sit, covered, to allow the grains to steam. The result—evenly cooked and slightly crunchy—proved our theory that quinoa was perfect for this method of cooking.