Toasted Quinoa with Chillies and Corn

Chef Ajay Chopra

Cook Time: 30 mins

Serves: 2-3 People

A tangy, delicious yet nutritious quick bite that can be prepared at home following these simple steps. Quinoa gives this meal a nutritional boost making this a Quinoa-licious food!


  • Quinoa : 150 gms
  • Ground cumin : 5 gms
  • Salt : to taste
  • Unsweetened cocoa : 5 gms
  • Vegetable broth : 100 ml
  • Kernel corn: 100 gms
  • Jalapeño peppers, chopped : 75 gms
  • Thinly sliced scallions : 30 gms
  • Lime juice : 30 ml
12.1 gms


  • Add the quinoa to a 2-quart saucepan with a tight-fitting lid, and place the pan over high heat. Swirl the quinoa in the pan to toast it evenly. When the grains are fragrant and start crackling, remove from heat.

  • Add cumin, salt and cocoa, then slowly add the broth (be careful - it might boil over). Put the pan over high heat, then bring to a boil.

  • Reduce heat to low, and cook, covered, for 15 minutes or until liquid is absorbed.

  • Stir in the corn and jalapeño peppers; cover and cook for 2 more minutes. Stir in scallions and lime juice. Serve warm.


Fibre: 9.4 g

Carbs: 67.6 g

Protein: 12.1 g

Fats: 3.3 g

Calories: 326 cal