Quinoa Pilaf with Chipotle, Queso Fresco, and Peanuts

Name: Quinoa Pilaf with Chipotle, Queso Fresco, and Peanuts
Yield: Serves 4 to 6
Ingredients: 1 1/2 cups prewashed, quinoa; 2 tablespoons, unsalted butter, cut into 2 pieces; 1 small, onion, chopped fine; 1 teaspoon, chipotle chile powder; 3/4 teaspoon, salt; 1/4 teaspoon, ground cumin; 1 3/4 cups, water; 2 ounces, queso fresco, crumbled (1/2 cup); 1/2 cup, roasted unsalted peanuts, chopped coarse; 2 , scallions, sliced thin; 4 teaspoons, lime juice

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Appears in Cook's Illustrated January/February 2014, America's Test Kitchen TV

Could we turn this superfood into a dish we’d really want to eat?

SERVES4 to 6

TIME55 minutes

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WHY THIS RECIPE WORKS

Most recipes for quinoa pilaf turn out woefully overcooked because they call for nearly twice as much liquid as they should. We cut the water back to ensure tender grains with a satisfying bite. We toast the quinoa in a dry skillet to devel...

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