Servings: 6
Prep Time: 15 Min.
Cook Time: 1 Hr. 5 Min.

+ 1/8 c. pepitas/pumpkin seeds
+ 1 1/4 c. quinoa, dry
+ 1 Tbsp. low-sodium chicken base
+ 1/2 c. fresh onion, peeled, diced
+ 1/2 c. canned diced green chilies
+ 2 1/4 tsp. fresh garlic, minced
+ 1/2 c. fresh cilantro, chopped
+ 1/2 c. fresh green onions, diced
+ 2-4 Tbsp. fresh lime juice (optional)

1. Preheat oven to 350°F.
2. Toast pepitas in oven for 10 minutes or until light brown and aromatic. Set aside.
3. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa, 2 1/2 cups water, and chicken base in a small pot. Cover and bring to a boil. Turn heat down to low and simmer until water is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork. Set aside. A rice cooker may be used with the same quantity of quinoa, water, and chicken base.
4. Mix quinoa, onions, green chilies, and garlic in an 8 x 8-in. nonstick baking pan sprayed with nonstick cooking spray. Cover pan and bake at 350°F for 40 minutes.
5. Toss in cilantro, green onions, pepitas, and optional lime juice to taste. Serve hot.

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Calories: 174;   Total Fat: 4g;   Saturated Fat: 1g;   Cholesterol: 1mg;   Total Carbs: 29g;   Fiber: 3g;   Protein: 6g;   Sodium: 93mg;