Cilantro Lime Quinoa Bowl Recipes

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CILANTRO LIME QUINOA



Cilantro Lime Quinoa image

This easy and healthy side dish will quickly become a favorite. It's a Chipotle copycat but made with protein packed quinoa instead of rice. Plus it is freezer friendly.

Provided by Kristen McCaffrey

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 5

1 cup quinoa
2 cups water (or broth)
2 garlic cloves, minced
1 lime, juice and zest
1/3 cup cilantro

Steps:

  • Add the quinoa, water, garlic, and lime zest to a pot. Bring to a boil and stir. Cover and reduce heat to low. Cook for 15 minutes and turn off the heat. Let sit covered for 5 minutes.
  • Open and fluff and a fork. Stir in the cilantro and lime juice. Season with salt and pepper.

Nutrition Facts : ServingSize 3/4 cup, Calories 164 cal, Carbohydrate 30 g, Fat 3 g, Protein 6 g, Fiber 4 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 8 mg, Sugar 0 g

CILANTRO-LIME QUINOA BOWL WITH BLACKENED TILAPIA



Cilantro-Lime Quinoa Bowl with Blackened Tilapia image

This is my take on the cilantro-lime quinoa bowl from everyone's favorite Mexican-inspired coastal fast food chain. It turned out pretty good. You can season the tilapia or buy the pre-seasoned ones at the market. If you have an Aldi grocery nearby, they have a fresh tilapia seasoned with a Southwest rub, which is perfect for this recipe.

Provided by Raluca

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 2

Number Of Ingredients 22

1 ½ tablespoons paprika
½ tablespoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried oregano
¼ teaspoon garlic powder
2 tilapia fillets
1 cup water
½ cup quinoa
⅛ teaspoon salt
1 large lime, zested and juiced
½ cup chopped fresh cilantro
salt to taste
1 tablespoon vegetable oil
2 cups chopped romaine lettuce, or to taste
1 cup fresh spinach leaves, or to taste
1 (15 ounce) can black beans, rinsed and drained
1 Roma tomato, chopped
1 avocado, chopped
2 tablespoons roasted pepitas, or to taste
2 wedges lime

Steps:

  • Combine paprika, onion powder, salt, black pepper, cayenne pepper, oregano, and garlic powder in a bowl. Rub about 1 tablespoon of the mixture on each side of both tilapia fillets, making sure to use up all the seasoning. Let fillets sit while preparing the quinoa, about 15 minutes.
  • Combine water, quinoa, and salt in a medium saucepan. Bring to a boil; cover and reduce heat to low. Cook until quinoa absorbs all the liquid, 12 to 15 minutes. Remove from heat. Stir in lime zest, juice, and cilantro. Season with salt.
  • Heat oil in a pan over medium-high heat. Cook tilapia fillets until fish flakes easily with a fork, 2 to 3 minutes per side.
  • Arrange romaine lettuce and spinach over 2 bowls. Divide tilapia, cooked quinoa, black beans, and tomato over the bowls. Top with avocado and pepitas. Serve each portion with a lime wedge.

Nutrition Facts : Calories 680.8 calories, Carbohydrate 73.4 g, Cholesterol 40.9 mg, Fat 28.1 g, Fiber 24.5 g, Protein 42.1 g, SaturatedFat 4.1 g, Sodium 1355.5 mg, Sugar 4.6 g

VEGAN MEXICAN QUINOA BOWL WITH GREEN CHILE CILANTRO SAUCE



Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce image

Quinoa gets tossed with red bell peppers, black beans, romaine, and red onions, then smothered in a dairy-free sauce with a jalapeño kick. An easy meal!

Provided by Mackenzie Schieck

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 4

Number Of Ingredients 13

1 cup unsalted raw cashews
1 (4 ounce) can chopped green chile peppers
¼ cup hemp milk
½ jalapeno pepper with seeds, or more to taste
½ teaspoon salt
1 ¼ cups chopped fresh cilantro
3 cups water
1 ½ cups quinoa
2 romaine hearts, chopped
2 (15 ounce) cans black beans, rinsed and drained
3 cups chopped red bell pepper
½ cup chopped red onion
2 avocados, chopped

Steps:

  • Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth.
  • Pour cashew mixture into a small bowl; stir in 1 cup cilantro.
  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
  • Divide romaine lettuce among 4 bowls. Top with quinoa, black beans, red bell pepper, and onion. Drizzle cilantro sauce on top. Garnish with remaining 1/4 cup cilantro and chopped avocados.

Nutrition Facts : Calories 855.3 calories, Carbohydrate 110.2 g, Fat 35.2 g, Fiber 32.6 g, Protein 33.4 g, SaturatedFat 5.5 g, Sodium 1482.8 mg, Sugar 10.3 g

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