Quinoa with Latin Flavors

December 2005/January 2006

Your rating: None Average: 3.8 (91 votes)

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

"How many grams in two thirds of a cup.I have seen this often. "
Quinoa with Latin Flavors

16 Reviews for Quinoa with Latin Flavors


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.

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.

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!

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!

Loved the green chiles and toasted pepitas.
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.


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