INGREDIENTS
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1 cup quinoa
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2 teaspoons canola oil
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1 medium onion, chopped
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1 4-ounce can chopped green chiles
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2 cloves garlic, minced
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1 14-ounce can reduced-sodium chicken broth or vegetable broth
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1/4 cup pepitas, toasted
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3/4 cup coarsely chopped fresh cilantro
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1/2 cup chopped scallions
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2 tablespoons lime juice
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1/4 teaspoon salt