Quinoa with Latin Flavors

Quinoa with Latin Flavors

17 Reviews
From the EatingWell Kitchen

Cilantro, lime and scallions lend a bright finish to delicate quinoa. This versatile side pairs well with seafood, poultry or pork.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup quinoa, (see Note)
  • 2 teaspoons canola oil
  • 1 medium onion, chopped
  • 1 4-ounce can chopped green chiles
  • 2 cloves garlic, minced
  • 1 14-ounce can reduced-sodium chicken broth, or vegetable broth
  • ¼ cup pepitas, toasted (see Note)
  • ¾ cup coarsely chopped fresh cilantro
  • ½ cup chopped scallions
  • 2 tablespoons lime juice
  • ¼ teaspoon salt


  • Active

  • Ready In

  1. Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly.
  2. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add chiles and garlic; cook, stirring, for 30 seconds. Add the quinoa and broth; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.
  3. Add pepitas, cilantro, scallions, lime juice and salt to the quinoa; mix gently and fluff with a fork.
  • Notes: Quinoa, a delicately flavored grain that was a staple in the ancient Incas' diet, is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting the grain before cooking enhances the flavor, and rinsing removes any residue of saponin, quinoa's natural, bitter protective coating.
  • Hulled pumpkin seeds, also known as pepitas, are dusky green and have a delicate nutty flavor. They can be found in the health-food or bulk sections of many supermarkets.
  • To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 170 calories; 6 g fat(1 g sat); 3 g fiber; 23 g carbohydrates; 7 g protein; 79 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 266 IU vitamin A; 12 mg vitamin C; 38 mg calcium; 2 mg iron; 330 mg sodium; 355 mg potassium
  • Nutrition Bonus: Folate (20% daily value), Vitamin C (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 1.5 starch, 1 fat

Reviews 17

October 02, 2018
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By: Margie
Will not make it again.
December 17, 2015
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By: EatingWell User
Quinoa's great! I add it to bread stuffing to make it healthier. I really enjoyed this recipe as a hot side vegetable. The toasted pepitas really took it over the top. Even better was eating it the next day, cold like a salad. I mixed in some left over chicken fajita and a dollop of creamy poppy seed salad dressing. It would probably be good with Ranch Dressing, too. I enjoyed the crunch of the chopped iceberg lettuce and bite-sized pieces of chicken, caramelized onions and peppers. I'd serve it hot too, minus the lettuce. Another way I might use this recipe is to stuff it in a chili with a chunk of Monterey Jack cheese...Chili Rellenos style. Thanks for this very versatile recipe.
August 04, 2014
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By: EatingWell User
Loved it! I thought all the flavors were amazing. I love cilantro and I love the pepitas. In my family these ingredients get used quite often so adding it to the quinoa seemed like a no brainer. I will be making this over and over again.
January 20, 2013
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By: kt_lemonade
This was good! This was really good. I only had about a half cup of cilantro on hand and used just 1 tablespoon of lime juice. I love cilantro and I think 1/2 cup was ok. I added a can of canned shrimp, it was great!
September 06, 2012
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By: EatingWell User
Too much lime I'm not a fan of cilantro, so I only used 3T chopped cilantro. For me, that was still way too much. The lime was very overpowering as well. Next time, I'd do this with chopped spinach and cut the lime by half. The toasted pepitas were a great addition though! Pros: Loved the green chiles and toasted pepitas. Cons: Way too much lime.
March 10, 2012
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By: EatingWell User
love it! Love this recipe! I didn't have any canned chilies and used pickled jalapenos instead. Great in a wrap with goat cheese and spring mix with a little salad dressing.
January 30, 2012
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By: EatingWell User
This has become one of our regulars. This quinoa recipe is so amazing. My fiance really likes quinoa, but this is the first recipe he has requested over and over. We both love it and I'm sure it will be a regular for us for years to come. I often make double batches. Pros: Easy, affordable and pairs well with so many things.
November 17, 2011
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By: EatingWell User
My husband likes it! Quinoa is on my husband's list of foods he only eats under protest. I like it so I keep trying to find preparations to change his mind. This is the first one that worked. I honestly think he only really likes it because of the green chilies but regardless, Mr. Anti-Quinoa LIKES it! The pumpkin seeds definitely add some nice flavor and texture. This recipe does make quite a bit so we can often have it as a side at dinner a couple of nights and then still have some for a main-dish at lunch. I like that it doesn't take long to make. Pros: great flavors, easy
May 27, 2011
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By: sarawright26
Flavorful I am not a huge fan of grains, but I have to admit that this was very flavorful. One of my favorite ingredients in this recipe was the toasted pepitas. They were a great addition to this recipe. This recipe made more than three of us could eat, so next time I would definitely cut it in half.
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