• 1 1/2 cups prewashed quinoa
• 2 Tbsp unsalted butter - cut into 2 pieces
• 1 small onion - chopped fine
• 1 tsp chipotle chile powder
• 3/4 tsp salt
• 1/4 tsp ground cumin
• 1 3/4 cups water
• 2 oz. (1/2 cup) queso fresco - crumbled (substitute: crumbled feta)
• 1/2 cup roasted unsalted peanuts - chopped coarse
• 2 scallions - sliced thin
• 4 tsp lime juice

1. Toast quinoa in pan over med-high heat, stirring frequently, until quinoa is very fragrant and makes continuous popping sound, 5-7 min. Transfer to bowl and set aside.
2. Return now empty pan to med-low heat and melt butter. Add onion, chile powder, salt, and cumin; cook stirring frequently until onion is softened and light golden, 5-7 min.
3. Increase heat, stir in water and quinoa, and bring to simmer. Cover, reduce heat to low, and simmer until grains are just tender and liquid is absorbed, 18-20 min, stirring once halfway through cooking. Remove pan from heat and let sit, covered, for 10 min.
4. Fluff quinoa with fork; stir in queso fresco, peanuts, scallions, and lime juice; and serve.

Serves: 6       Total cook time: 40min
Source: America Test Kitchen season 15