Quinoa Pilaf With Ginger And Chiles
- 2 tablespoons vegetable oil
- 4 scallions, white and green parts separated and sliced
- 1 medium fresh hot chile, seeded and minced
- 2 tablespoons minced ginger
- Salt and freshly ground black pepper
- 1 1/2 cups quinoa, well rinsed and drained
- 2 1/4 cups water or chicken, beef, or vegetable stock
- 1 teaspoon sesame oil
- 1 lime, quartered
- Put the oil in a skillet over medium heat.
- When hot, add the scallion whites, the chile, and the ginger.
- Sprinkle with salt and pepper and cook, stirring occasionally, until the vegetables begin to soften and turn golden, 3 to 5 minutes.
- Add the quinoa coat with the oil.
- When the grains start popping and smelling toasted, 2 or 3 minutes later, add the water and bring to a boil.
- Lower the heat so the mixture bubbles steadily but, cover, and cook, undisturbed, for 15 minutes.
- Taste the quinoa for doneness; the grains should be tender and have little rings around the edges.
- If the grains are still hard, make sure there's enough liquid to keep the bottom of the pan moist, adding a few tablespoons water if necessary, then cover, and check again in 2 or 3 minutes.
- When the quinoa is ready, add the sesame oil and scallion greens, fluff, and taste and adjust the seasoning.
- Fluff again and serve immediately or at room temperature with the lime wedges.