Mexican Quinoa With Pepita Cilantro Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ONE SKILLET MEXICAN QUINOA



One Skillet Mexican Quinoa image

With a large family, I love these one skillet dishes where, for at least 15 minutes, I can 'set it and forget it!' And the kids love it! Serve it for Cinco de Mayo or any night of the week!

Provided by The Gruntled Gourmand

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can fire-roasted diced tomatoes
1 cup yellow corn
1 cup quinoa
1 cup chicken broth
1 tablespoon red pepper flakes, or to taste
1 ½ teaspoons chili powder
½ teaspoon cumin
1 pinch kosher salt and ground black pepper to taste
1 avocado - peeled, pitted, and diced
1 lime, juiced
2 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
  • Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.

Nutrition Facts : Calories 450.1 calories, Carbohydrate 67.1 g, Cholesterol 1.5 mg, Fat 14.9 g, Fiber 17.2 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 1098.5 mg, Sugar 5.1 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

MEXICAN QUINOA WITH PEPITA-CILANTRO SAUCE



Mexican Quinoa With Pepita-Cilantro Sauce image

I found this recipe in the December Food Section of the newspaper, highlighted as one of the top recipes of the year. It is from The New Whole Grains Cookbook by Robin Asbell. I absolutely loved it, and couldn't stop eating, long after I was full. I always wash quinoa in five changes of cold water, draining between each wash, to be sure to get the bitter coating off, and use recipe#16399 before cooking any recipe using this grain. If you have pre-toasted quinoa on hand (as I usually do), and buy toasted, unsalted pepitas from the bulk food store (as I usually do), you can make this recipe in the time it takes the quinoa to cook...very fast, delicious, and nutritious.

Provided by Sweet Baboo

Categories     One Dish Meal

Time 20m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 13

1 1/2 cups water
1 cup quinoa, rinsed well (see comments in introduction)
1/2 cup pepitas (raw pumpkin seeds)
1 cup fresh cilantro leaf
2 large garlic cloves, peeled and halved
1/2 jalapeno, seeded, chopped
1/2 teaspoon kosher salt
1 teaspoon cumin
2 tablespoons extra virgin olive oil
1 teaspoon lime juice
1 large red bell pepper, diced
3 green onions, trimmed, thinly sliced on diagonal
1 lime, quartered (optional)

Steps:

  • In a small pot, bring water to boil over high heat. Add quinoa. Return to boil. Reduce heat to lowest setting; cover. Simmer 15 minutes. Water should be absorbed. Fluff with a fork. Let stand, covered, 5 minutes to finish steaming. Transfer to a bowl. (I usually cook my quinoa, after toasting, in the microwave with the 1 1/2 cups of boiling water from the kettle, covered, for 12 minutes on medium-low -- about the same time it takes to cook basmati rice in my microwave).
  • Meanwhile in a small skillet over medium-high heat, toast pepitas, shaking pan often, until they begin to pop and are fragrant and just starting to brown, 3-5 minutes.
  • Transfer to food processor or blender. Add cilantro, garlic, jalapeno, salt and cumin. Process, scraping sides frequently, until well-minced. With machine running, gradually add oil, then lime juice, processing until as smooth as possible, and scraping down sides as needed.
  • Stir pepita mixture, bell pepper and onions into quinoa. Stir well.
  • Serve warm. Pass lime wedges separately, if desired.

Nutrition Facts : Calories 328.9, Fat 17.5, SaturatedFat 2.6, Sodium 230.6, Carbohydrate 33.5, Fiber 5.3, Sugar 2.4, Protein 11.8

PEPITA, CILANTRO AND GOUDA PESTO



Pepita, Cilantro and Gouda Pesto image

Pesto steps into Mexican territory with pepitas, cilantro and aged Gouda.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 7

1/3 cup lightly toasted pepitas
3 cups loosely packed fresh cilantro
1/2 teaspoon chopped garlic
1/2 teaspoon orange zest
Kosher salt
1/2 cup coarsely grated aged Gouda cheese
1/2 cup grapeseed oil

Steps:

  • Put the pepitas in a food processor and pulse until finely ground. Add the cilantro, garlic, orange zest and 1/4 teaspoon salt and pulse until finely chopped. Add the Gouda and pulse to combine. With the motor running, slowly pour in the grapeseed oil and process until combined. Transfer to a bowl.

CHIPOTLE-PEPITA SALSA



Chipotle-Pepita Salsa image

Make and share this Chipotle-Pepita Salsa recipe from Food.com.

Provided by Dancer

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup pumpkin seeds
6 large roma tomatoes, seeded and chopped
1/2 yellow onion, chopped
3 cloves garlic, chopped
1/2 cup chopped fresh cilantro
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
2 canned chipotle chiles, chopped (smoked jalapeno peppers)
1 tablespoon adobo sauce
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
2 tablespoons freshly squeezed lime juice

Steps:

  • Heat oven to 400º F degrees.
  • Spread pumpkin seeds on a baking sheet and toast until they begin to pop and turn brown, about 5 minutes.
  • Remove from oven and let cool.
  • In a blender, combine the chopped tomato, onion, garlic, cilantro, cumin, coriander, chili powder, chipotles, adobo sauce, olive oil, salt, sugar, and 1/2 cup of the toasted pumpkin seeds.
  • Stir in the lime juice.
  • Refrigerate salsa for at least 1 hour to allow flavors to combine.
  • Bring salsa to room temperature for 30 minutes before service.
  • Great with fish.

Nutrition Facts : Calories 264.1, Fat 19.8, SaturatedFat 3.5, Sodium 310.9, Carbohydrate 16.7, Fiber 3.8, Sugar 5.8, Protein 10.4

More about "mexican quinoa with pepita cilantro sauce recipes"

MEXICAN QUINOA SALAD WITH CILANTRO LIME DRESSING
mexican-quinoa-salad-with-cilantro-lime-dressing image
2021-04-29 Preheat grill to medium high heat. Add corn ears directly to the grill grates and grill for 2-3 minutes per side, until there are slight char marks. Assemble: to a large bowl add quinoa, black beans, bell pepper, charred …
From joyfulhealthyeats.com


VEGAN MEXICAN QUINOA BOWL RECIPE | COOK'S HIDEOUT
vegan-mexican-quinoa-bowl-recipe-cooks-hideout image
2021-09-20 Soak cashews in cold water for at least 1 hour. Drain the cashews and reserve the soaking water. In a blender, combine soaked cashews, nutritional yeast, miso, garlic powder, lemon/ lime juice, salt along with soaking water. …
From cookshideout.com


CILANTRO SAUCE RECIPE FOR TACOS, NACHOS, AND MORE
cilantro-sauce-recipe-for-tacos-nachos-and-more image
2020-09-02 Set up a blender or food processor and add the olive oil, lime juice, roughly chopped garlic, salt, and roughly chopped cilantro. Blitz it to your desired consistency. We like it pretty well blended, but you can keep it more roughly …
From umamigirl.com


ROASTED ZUCCHINI AND QUINOA BOWLS WITH CILANTRO …
roasted-zucchini-and-quinoa-bowls-with-cilantro image
2015-07-06 Instructions. Rinse the quinoa to remove any bitter resin, draining well. In a medium saucepan, combine the quinoa and the broth. Bring to a boil and then lower to a simmer. Cover and cook for 15 minutes. Fluff the quinoa …
From joanne-eatswellwithothers.com


MEXICAN QUINOA WITH PEPITAS AND CILANTRO - COOKSTR.COM
In a medium bowl, rinse the quinoa with warm water, pour off most of the water, then drain in a fine-mesh strainer. When the water boils, add the quinoa and bring it back to a boil. Reduce the heat to the lowest setting, cover, and simmer for 15 minutes. The water should all be absorbed, and small holes should have formed on the surface of the grain. Let stand, covered, for 5 …
From cookstr.com
Estimated Reading Time 2 mins


MEXICAN QUINOA WITH PEPITAS AND CILANTRO | THE STAR
2007-09-19 Add cilantro, garlic, jalapeño, salt and cumin. Process, scraping sides frequently, until well-minced. With machine running, gradually …
From thestar.com
Estimated Reading Time 2 mins


MEXICAN QUINOA WITH PEPITAS AND CILANTRO | LIFE IN THE MOONLIGHT
2014-08-25 Quinoa can have an off taste to it so masking that with spices and stronger flavors is what will help. When we first started making this we made half the amount of quinoa and full amount of the pepita-cilantro mixture. I suggest you try the same if you are new to quinoa. This recipe is all over the internet but some fail to prepare quinoa ...
From lifeinthemoonlight.com


POBLANO PIZZA WITH CILANTRO-LIME CREMA AND TOASTED PEPITAS
2021-09-10 To make the cilantro-lime crema. In a small bowl, mix together the sour cream, mayonnaise, 2 tablespoons of finely chopped cilantro, the lime zest and juice, ¼ teaspoon salt, and the red chile flakes. Taste and season with more salt as needed. Cover and refrigerate while you make the poblano pesto and bake the pizza.
From thursdaynightpizza.com


GREEN EGGS AND YAMS WITH PEPITA CILANTRO SAUCE | UP BEET KITCHEN
2021-03-03 Roast the sweet potatoes or yams: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Place the diced, peeled sweet potatoes in a bowl. Drizzle with olive oil, then add the salt, pepper, smoked paprika, cinnamon, and garlic powder.
From upbeetkitchen.com


SIMPLE MEXICAN QUINOA BOWLS - THIS SAVORY VEGAN
2021-03-24 Transfer to a bowl and add the remaining vinaigrette. Toss to combine and place in the fridge to marinate. Combine the vegan crema ingredients in a bowl and stir to combine. To assemble, layer equal amounts of quinoa, black beans, tomato corn salsa and avocado in 4 bowls. Serve with cilantro, crema and lime wedges.
From thissavoryvegan.com


ROASTED BBQ CAULIFLOWER, PEPITA DRESSING & CILANTRO-LIME QUINOA
2019-12-16 Lime-cilantro quinoa. Rinse 1 cups of quinoa and place it in a medium pot along with 2 cups of vegetable broth and ½ tsp. ground coriander. Bring the pot to a boil and then turn down the heat, cover and simmer for 15 minutes or until all the liquid is absorbed. Keep the quinoa covered until right before serving.
From veganwithgusto.com


QUINOA WITH TOMATILLO AND CILANTRO SAUCE - LAYLITA'S RECIPES
Combine the tomatillos, cilantro, lime juice, chopped onions, crushed garlic, hot pepper (if using), salt and pepper to taste in a blender, mix until a smooth sauce is obtained. Mix the sauce with the cooked quinoa, serve warm. Can also be made ahead and re-heated before serving. You can also serve as a cold side dish.
From laylita.com


BLUE APRON’S FAVORITE CILANTRO SAUCE - EXTRA HELPINGS
2022-03-16 1.5 oz fresh cilantro leaves and tender stems, about 1 heaping cup. Combine all ingredients in a blender or small food processor and blend until smooth. Add more water, lime juice, salt or pepper to taste. After it’s blended, measure your sauce. If it makes slightly more than ¼ cup, save the remainder in a sealed container in the fridge for ...
From blog.blueapron.com


MEXICAN QUINOA WITH PEPITAS AND CILANTRO RECIPE | EAT YOUR BOOKS
Save this Mexican quinoa with pepitas and cilantro recipe and more from The New Whole Grains Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, And Many Other ...
From eatyourbooks.com


MEXICAN QUINOA SALAD RECIPE WITH CILANTRO LIME DRESSING
2020-05-05 Take 2 ears of corn, peel back the husk and rub with 1 tsp butter per ear. Sprinkle with salt and pepper mixture. Fold the husk back up over the ear to cover the kernels. Grill the corn over the hot side of the grill, turning frequently, for about 25 minutes or until done.
From cinnamonandcoriander.com


MEXICAN QUINOA BOWL WITH CILANTRO-LIME DRESSING - ALTERNATIVE DISH
Add the diced tomatoes with their juices, quinoa and 1 1/2 cups of water. Cover and bring to a boil. Reduce heat to low and simmer for 15 minutes. Turn off the heat and set aside. While the quinoa is cooking, add all dressing ingredients to a blender. Blend until smooth. Taste and adjust seasonings as desired.
From alternativedish.com


10 BEST MEXICAN CILANTRO SAUCE RECIPES - YUMMLY
2022-06-14 Jalapeno Cilantro Sauce Fifteen Spatulas. jalapeños, fresh lime juice, fresh cilantro, avocado oil, sea salt and 3 more. Zhoug! (Spicy Cilantro Sauce) Cookie and Kate. ground cumin, fresh cilantro, jalapeños, fine sea salt, red pepper flakes and 3 more.
From yummly.com


5-INGREDIENT MEXICAN QUINOA - SIMPLY QUINOA
2015-08-16 Instructions. Preheat a large skillet over medium heat. Add corn and black beans and cook until corn is tender, about 3 minutes. Add quinoa and cumin and stir to combine. Cook until quinoa is hot and begins to get a little crunchy, stirring constantly, about 3 minutes.
From simplyquinoa.com


MEXICAN QUINOA STEW RECIPE - COOKIE AND KATE
In a medium Dutch oven or soup pot, warm the oil over medium heat. Add the onion, celery, carrots, garlic, and jalapeños. Sauté until the vegetables are tender, about 8 minutes. Add the water, tomatoes, beans, cumin, salt, quinoa, cilantro and cayenne pepper (if using). Season with pepper and bring the soup to a boil.
From cookieandkate.com


MEXICAN QUINOA SALAD WITH CILANTRO LIME DRESSING - ERIN LIVES WHOLE
2020-05-06 Bring to a boil. Once at a boil, cook for ~15 minutes or until all liquid is absorbed and quinoa is fluffy. Use a fork to fluff. Prepare all vegetables and cilantro and combine in a large mixing bowl. Add in quinoa and stir to combine. For the dressing, mix all ingredients together in a small mixing bowl.
From erinliveswhole.com


MEXICAN INSTANT POT QUINOA WITH CILANTRO & LIME DRESSING
2017-06-08 Saute the vegetables and stir through the spices to release their aromas. Add quinoa and other ingredients and stir. Set to Manual/Pressure cook for 1 minute with 5-7 minute natural pressure release. Stir through. Process the dressing ingredients until smooth or chop everything finely and whisk.
From instantpoteats.com


ONE POT MEXICAN QUINOA - EVERYDAY DELICIOUS
2021-01-03 STEP 1: Dice 1 medium onion and 1 red bell paprika, chop finely 4 cloves garlic.Heat 2 Tbsp of oil in a big frying pan over medium heat. When hot, add the onion and bell paprika. Cook for about 5 minutes, stirring from time to time, until soft. Add the garlic and the spices (1.5 ts cumin, 1.5 ts oregano, 1/2 ts paprika, 1/4 ts cinnamon, 1/4 ts cayenne pepper …
From everyday-delicious.com


MEXICAN QUINOA - AN EASY SALAD OR SIDE DISH - BOULDER LOCAVORE®
2021-06-17 In a large bowl combine the quinoa, black beans, corn, green chilies, onion, bell pepper, jalapeno slices, avocado and cilantro. Gently stir to combine. In a small mixing bowl, combine the olive oil, lime juice, cumin, cayenne, garlic and adobo sauce. Whisk to combine and drizzle onto the salad; toss to combine.
From boulderlocavore.com


ONE SKILLET MEXICAN QUINOA- VEGETARIAN & VEGAN - RUNNING IN A …
2021-04-19 Season with salt and pepper. Cook for about 5 minutes or until they start to turn translucent. In the last minute add the garlic and continue to sauté for about 30 seconds. Add the quinoa, broth, canned tomatoes, canned black beans, green chilies, frozen corn, Mexican Spice Mix and more salt and pepper to the skillet.
From runninginaskirt.com


PEPITA AND CILANTRO PESTO - PATI JINICH
Ingredients. 2 cups cilantro leaves. 1 cup parsley leaves. 1 small clove garlic. 1/2 cup raw and hulled pumpkin seeds or pepitas. 1 cup olive oil. Kosher or coarse sea salt to taste.
From patijinich.com


CILANTRO-PEPITA DRESSING - HEATHER RESECK - SALAD DRESSINGS
2021-10-21 Process cilantro, pumpkin seeds, lime juice, water, chile pepper, and salt in a blender until smooth. Taste and adjust the seasoning. Refrigerate in a covered container for up to 1 week. Makes about 1 cup. Serve on green salads, cabbage slaw, tacos, fajitas, burrito bowls, and with other Mexican-inspired meals.
From heatherreseck.com


EASY CILANTRO LIME QUINOA RECIPE - BOWLS ARE THE NEW PLATES
2021-03-04 Bring the quinoa to a boil on the stove over high heat. Reduce the heat to low, cover and simmer for 15 minutes. Remove from the heat and let the quinoa sit covered for 10 minutes. Uncover the quinoa and fluff it with a fork. Add ¼ cup lime juice and ¼ cup fresh chopped cilantro to the quinoa and stir to combine.
From bowlsarethenewplates.com


MEXICAN QUINOA WITH PEPITAS AND CILANTRO | OREGONIAN …
2011-02-15 1 cup red quinoa. 1/2 cup raw pumpkin seeds. 1 cup chopped fresh cilantro leaves. 2 cloves garlic. 1/2 jalapeño chile. 1/2 teaspoon salt. 1 teaspoon ground cumin. 2 tablespoons olive oil. 1 teaspoon fresh lime juice. 1 small red bell pepper, chopped. 2 …
From recipes.oregonlive.com


ONE PAN MEXICAN QUINOA — SALT & BAKER
2021-03-11 Step-by-step instructions. Cook the garlic. In a large skillet set over medium heat add the olive oil, garlic, and jalapeno. Cook until fragrant, about 1 minute. Add all ingredients except for garnishes. Stir in the quinoa, water, black beans, full can of tomatoes, corn, chili powder, cumin, salt, and pepper. Cook the quinoa.
From saltandbaker.com


MEXICAN QUINOA {HEALTHY ONE PAN MEAL} – WELLPLATED.COM
2020-05-15 Heat the oil in a large skillet with a tight-fitting lid over medium-high heat. Add the onion and bell pepper and cook until softened, about 4 minutes. Add the garlic, chili powder, cumin, oregano, and salt. Cook 30 seconds until very fragrant, then stir in the quinoa, coating it in the spices and oil.
From wellplated.com


CILANTRO AND PEPITA PESTO RECIPE - WHAT'S GABY COOKING
2012-07-18 Instructions. Add the cilantro, toasted pepitas, shallot, jalapeño and Tabasco into a bowl of a food processor. Pulse for 30 seconds until everything is finely chopped. Slowly stream in the olive oil while the food processor is still on. Season with salt as needed and reserve for future use. You can also free the pesto in an ice cube tray and ...
From whatsgabycooking.com


VEGETARIAN ONE PAN MEXICAN QUINOA - VANILLA AND BEAN
First, in a skillet/pan saute the onions and poblano in olive oil. Second, add the zucchini and corn, stir, then add the seasonings. Third, stir in the fire roasted tomatoes, broth, quinoa and beans. Next, cook lidded for about 20 minutes. Last, stir in a squeeze of lime juice, some cheese then top with remaining cheese.
From vanillaandbean.com


CILANTRO, LIME & PEPITA SALAD DRESSING - AUNTIE CHATTER
1/2 tsp kosher salt. freshly ground pepper. 3/4 cup olive oil. Wash and drain a medium bunch of cilantro. Juice about 4 limes to yield 1/2 cup juice. Place juice in the bowl of a blender or food processor (a good immersion blender would also work). Add roasted pepitas. I buy mine pre-roasted at the grocery store.
From auntiechatter.com


MEXICAN PASTA WITH CILANTRO PEPITA PESTO - BURRATA & BHATURAS
2018-05-28 Keep pulsing, adding cilantro in batches until all cilantro is used and a coarse paste forms. Set aside. Boil pasta according to package instructions, making sure pasta is al dente (firm to the touch). Drain pasta water and do not run under cold water. (The cold water washes away the starch, and the starch helps the sauce stick to the pasta.)
From burrataandbhaturas.com


HEALTHY VEGAN MEXICAN PEPITA PESTO RECIPE - DOBBERNATIONLOVES
2022-04-14 Vegan Pepita Pesto is one of our favourite healthy Mexican dips. Our homemade Mexican Pesto with Pumpkin Seeds recipe is quick and easy to make, ready to serve in under 10 minutes. You can serve Pepita Pesto as a healthy dip with nachos and crostini. Or use it as a spread or condiment on grilled fish, barbecued meat, sandwiches, tacos, pizza ...
From dobbernationloves.com


MEXICAN QUINOA WITH PEPITAS AND CILANTRO – ANNE MARIE'S RECIPES
2011-03-09 1 cup quinoa; 1/2 cup raw pumpkin seeds; 1 cup of cilantro leaves, washed and dried; 2 cloves of garlic; 1/2 jalapeno chili; 1/2 teaspoon of salt; 1 teaspoon ground cumin; 2 tablespoons of olive oil; 1 teaspoon of lime juice; 1 small red pepper, chopped; 2 green onions, chopped; Instructions: In a 2 quart saucepan with a tight fitting lid ...
From recipes.darcyparks.ca


MEXICAN CHICKEN FINGERS WITH CHIPOTLE YOGURT SAUCE + AVOCADO …
2021-11-05 Make the Mexican Chicken Fingers: Preheat the oven to 425 F and line two large, rimmed baking sheets with parchment paper. Slice the chicken breasts into strips. In a large bowl, whisk together the buttermilk, brine, and barbecue sauce. Add the chicken strips and toss to coat.
From upbeetkitchen.com


MEXICAN(ISH) KALE & QUINOA SALAD RECIPE - COOKIE AND KATE
2017-01-10 Add the cooked quinoa, toasted pepitas, drained beans, onions, cilantro, sun-dried tomatoes, feta (if using), and jalapeño (s). Set aside. To prepare the dressing, combine the olive oil, 3 tablespoons of lime juice, the cumin and salt in a cup or jar. Whisk until blended.
From cookieandkate.com


VEGAN MEXICAN QUINOA BOWL WITH GREEN CHILE CILANTRO SAUCE
2022-06-20 Top Navigation. Explore. Allrecipes Allrecipes
From avize.aussievitamin.com


MEXICAN QUINOA PILAF - THE HARVEST KITCHEN
2020-08-21 Add the cumin, pepper, and bay leaf, stirring occasionally, until soft and fragrant, about 3–4 minutes. Pour in the quinoa and broth, and bring to a boil. Season with salt and freshly ground black pepper. Reduce heat to low, cover, and simmer until the quinoa is cooked, about 20 minutes. Remove pot from heat and let sit, covered, for 10 minutes.
From theharvestkitchen.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #main-dish     #side-dishes     #mexican     #dinner-party     #vegetarian     #grains     #dietary     #one-dish-meal     #gluten-free     #inexpensive     #egg-free     #free-of-something     #pasta-rice-and-grains

Related Search