Saturday, March 22, 2014

Lime Cilantro Quinoa

Can you tell I like to eat quinoa?  Here is another flexible recipe for a great meal (it’s gluten-free & vegan, too).  If you don’t have the exact vegetables on hand this recipe calls for, use what you have!

3 cups cooked quinoa (1 cup dry quinoa + 2 cups water)
2 bell peppers, roughly chopped
2 zucchini, diced in large pieces
1 onion, diced
3 garlic cloves, minced
1 jalapeño pepper (seeds & membranes removed), diced
1 bunch fresh cilantro, chopped
1 lime, juiced
1/2 tsp cumin (dry)
1/2 tsp coriander (dry)
1 tsp chili powder
a pinch of salt
1 Tbsp oil of your choice

1.  Cook the quinoa according to the package instructions.
2.  Sauté the peppers, zucchini, jalapeno, and garlic in a little oil until the vegetables are bright colored & crisp tender.
3.  Turn off the heat, mix in everything else.

Serve as-is for a delicious meatless meal.
Serve on the side
Have with lettuce for a tasty salad (my lunch plan for the week)
Sprinkle with a little bit of cheese (queso fresco, feta, or cheddar are all good)
Add black beans

You might like these other quinoa recipes 

This recipe was originally shared at

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