Quinoa with Latin Flavors

Rating: 4 stars
17 Ratings
  • 5 star values: 3
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

Patsy Jamieson

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Recipe Summary

total:
45 mins
Servings:
6
Nutrition Profile:
Low-Calorie
High Fiber
Dairy-Free
Gluten-Free
Vegetarian
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

  • Add pepitas, cilantro, scallions, lime juice and salt to the quinoa; mix gently and fluff with a fork.

Tips

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 Facts

Serving Size: 2/3 cup
Per Serving:
170 calories; protein 7.2g; carbohydrates 23.1g; dietary fiber 3.3g; sugars 2.7g; fat 6g; saturated fat 0.8g; vitamin a iu 266.3IU; vitamin c 12.4mg; folate 79.1mcg; calcium 37.9mg; iron 2.3mg; magnesium 94.1mg; potassium 355.3mg; sodium 330mg; thiamin 0.1mg.
Exchanges:

1.5 starch, 1 fat
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Reviews (8)

Read More Reviews
17 Ratings
  • 5 star values: 3
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Rachelle
Rating: 4 stars
10/30/2011
I absolutely loved this recipe and added it to my recipe collection - it's a keeper. Read More
EatingWell User
Rating: 4 stars
10/29/2011
I was nervous about this recipe at first. I'm not usually one to rush into a can of green chilies. BUT I wanted to do something with the quinoa in my pantry and we were having chipotle-encrusted tilapia for dinner. So I needed something Latin. This dish was amazing. I was tempted to just add all the lime juice I got from one lime but gratefully stuck to the recipe. The amount was perfect and would have been overpowering otherwise. I didn't have the pumpkin seeds but didn't miss them. And had I seen the comment about the black beans I would have definitely added them. For a total shot in the dark this was a fantastic dish. The two friends I had over agreed! Read More
EatingWell User
Rating: 5 stars
08/04/2014
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. Read More
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melcantspell@googlemail.com
Rating: 4 stars
10/30/2011
It's not really low-calorie but it tastes great! A perfect blend of flavors! Read More
kt_lemonade@yahoo.com
Rating: 4 stars
01/20/2013
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! Read More
sarawright26@gmail.com
Rating: 4 stars
10/29/2011
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. Read More
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brookharts@hevanet.com
Rating: 4 stars
10/30/2011
Great with a can of black beans drained and stirred in. Good for packed lunches. Read More
EatingWell User
Rating: 5 stars
11/17/2011
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 Read More
EatingWell User
Rating: 4 stars
10/29/2011
How many grams in two thirds of a cup.I have seen this often. Read More
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