- A relative of the tomato, the Tomatillo is green with a paper-like outer skin (to be removed before preparing)
- 1 cup of Tomatillos offers about 25% of the recommended daily value for vitamin C, a nutrient necessary for the health of our skin and production of collagen
- In that same cup, tomatillos offer 10% of the recommended daily value for potassium, a nutrient necessary for ensuring we have just the right about of fluid in our blood stream and urinary tract.
- Tomatillos are high in beta-carotene which our body converts into vitamin A and is essential to the health of our eyes
Makes: 6 servings
Serving Size: about 2/3 cup
Active Time: 10 minutes
Total Time: 40 minutes
6 medium tomatillos (about 8 ounces), husked and rinsed, divided
3/4-1 cup low-sodium chicken or vegetable broth
3/4 cup coarsely chopped fresh cilantro, divided
1/2 cup coarsely chopped onion
1 medium jalapeño, halved and seeded, if desired
1 clove garlic
1 cup red or white Quinoa
1/2 teaspoon honey
1/2 teaspoon salt
1 cup corn, fresh or frozen (thawed)
Cut 4 tomatillos in half and puree in a food processor (or blender) with 3/4 cup broth, 1/2 cup cilantro, onion, jalapeño and garlic until mostly smooth. Add enough of the remaining broth to equal 2 cups total.
Combine the tomatillo mixture, quinoa, sugar and salt in a large saucepan. Bring to a boil. Reduce heat, cover and simmer until the liquid is absorbed, 15 to 20 minutes. Let stand, covered, for 10 minutes.
Chop the remaining 2 tomatillos. Stir into the Quinoa along with corn and the remaining 1/4 cup cilantro
Per serving: 158 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 29 g carbohydrates; 0 g added sugars; 6 g total sugars; 6 g protein; 4 g fiber; 211 mg sodium; 406 mg potassium.