‍1 1/2 cups quinoa

2 tablespoons butter

1/2 onion diced

1 teaspoon chipotle chile powder

1 cup coconut milk

1/2 cup crumbled queso fresco

1/2 cup Spanish peanuts

2 green onions sliced thin

2 limes

salt to taste

‍Toast quinoa in saucepan over medium-high heat, tossing frequently, for 5 to 7 minutes. It’ll brown a bit and get fragrant. Stop if you hear popping. Put in bowl and set aside.

In now-empty pan, add the butter, onion, chile powder, and a dash of salt. Cook for 5-7 minutes until onions look tasty.

Crank the heat to medium-high, add water, coconut milk, and quinoa, bringing to simmer. Cover and reduce heat to low, simmering 18 to 20 minutes until quinoa is tender and liquid is absorbed, stirring once in halfway through.

Remove from heat and let sit, covered, for 10 minutes. Fluff with fork while you stir in queso fresco, peanuts, scallions, and lime juice.