4 scallions, white and green parts separated and sliced
1 medium fresh hot chile (like jalapeño), seeded and minced
2 tablespoons minced ginger
Salt and freshly ground black pepper
1 1/2cups quinoa, well rinsed and drained
2 1/4cups water or chicken, beef, or vegetable stock
1 teaspoon sesame oil
1 lime, quartered
Instructions
Put the oil in a large skillet over medium heat. When it’s 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 and stir to 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 gently, 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 with a fork, and taste and adjust the seasoning. Fluff again and serve immediately or at room temperature with the lime wedges.