6medium organic tomatillos, husked, rinsed, and divided
1cuporganic chicken or vegetable broth
3/4cupcoarsely chopped organic cilantro, divided
1/2cupcoarsely chopped organic onion
1medium organic jalapeño, halved and seeded(optional)
1clove organic garlic
1cupsprouted organic quinoa
1/2teaspoonsugar(or sweetener of choice)
1/2teaspoon sea salt
1cuporganic corn kernels, fresh or frozen (thawed)
Cut 4 tomatillos in half and puree in blender or food processor 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, 15-20 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.