Spicy Tomatillo Quinoa
  • 6 medium organic tomatillos, husked, rinsed, and divided
  • 1cup organic chicken or vegetable broth
  • 3/4cup coarsely chopped organic cilantro, divided
  • 1/2cup coarsely chopped organic onion
  • 1 medium organic jalapeño, halved and seeded(optional)
  • 1 clove organic garlic
  • 1cup sprouted organic quinoa
  • 1/2teaspoon sugar(or sweetener of choice)
  • 1/2teaspoon sea salt
  • 1cup organic corn kernels, fresh or frozen (thawed)
  1. 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.
  2. 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.
  3. Chop the remaining 2 tomatillos. Stir into the quinoa along with corn and the remaining ¼ cup cilantro.