Quinoa With Cilantro And Lime Recipes
CILANTRO-LIME QUINOA BOWL WITH BLACKENED TILAPIA
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
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
QUINOA BLACK BEAN SALAD WITH CILANTRO AND LIME
This plant-based and gluten-free salad is packed with protein and fiber from black beans, and quiona. It also has just five ingrediens and makes great meal pep.
Provided by Alyssa
Categories Salad
Time 5m
Number Of Ingredients 5
Steps:
- Add all ingredients to a large bowl and toss to combine. Serve immediately or refrigerate until ready to serve.
- Enjoy!
Nutrition Facts : ServingSize 0.5 cups, Calories 179 kcal, Carbohydrate 32 g, Protein 8 g, Fat 2 g, Sodium 479 mg, Fiber 7 g, Sugar 1 g
CILANTRO LIME QUINOA
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
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
Get your fiesta on with this zesty cilantro lime quinoa. Each bowl is gloriously gluten-free, vegan, and just plain delicious as side dish, salad topper, or burrito bowl base.
Provided by Jenn Laughlin - Peas and Crayons
Categories Side Dish
Time 17m
Number Of Ingredients 6
Steps:
- First rinse and drain your quinoa using a mesh strainer or sieve.
- Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
- Next add your water, set burner to high, and bring to a boil.
- Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- Add chopped cilantro, lime juice, lime zest and oil and season with a pinch of salt and pepper.
- Toss to combine and taste.
- Add any extra cilantro, lime, or seasoning that your heart desires and dig in!
- Leftovers taste great and can be stored in the fridge for up to four days.
- The quinoa will soak up the lime and oil so, to amp up the flavor, add a little extra dressing the next day and you're good to go! A scoop or two makes a fabulous salad topper or a flavor-filled base for a yummy burrito bowl! I seriously can't get enough of this stuff!
Nutrition Facts : Calories 126 kcal, Carbohydrate 18 g, Protein 4 g, Fat 4 g, Sodium 4 mg, Fiber 2 g, ServingSize 1 serving
CILANTRO LIME QUINOA
This is a delicious quinoa recipes that uses all the flavors of summer. It can be served warm or cold and is great on its own as a vegetarian dish or as a picnic side item.
Provided by amacaday.com
Categories Side Dish Grain Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil in a saucepan over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion, jalapeno pepper, and salt; cook and stir until onion is tender, 5 to 10 minutes. Add quinoa and cook until slightly browned, 1 to 2 minutes. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until broth is absorbed, 15 to 20 minutes.
- Stir corn, mango, avocado, lime juice, and cilantro into quinoa mixture. Serve immediately or chill and serve cold.
Nutrition Facts : Calories 234.3 calories, Carbohydrate 33.7 g, Cholesterol 1 mg, Fat 9.4 g, Fiber 5.8 g, Protein 6.7 g, SaturatedFat 1.4 g, Sodium 134.5 mg, Sugar 6.9 g
CILANTRO LEMON QUINOA SALAD
Zesty, hearty and incredibly easy to make, this Cilantro Lemon Quinoa Salad is the perfect make-ahead salad for spring and summer!
Provided by Faith VanderMolen
Categories Salad
Time 45m
Number Of Ingredients 13
Steps:
- QUINOA: Start by rising 1 cup of quinoa in a fine mesh strainer. Place the rinsed quinoa and 2 cups of vegetable broth into a sauce pan and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and allow the quinoa to cook for 15-20 minutes or until all of the vegetable broth has been absorbed. Remove the quinoa from the heat, cover the pat and allow it to sit for 5 more minutes. To finish, remove the lid and fluff the quinoa with a fork.
- DRESSING: While the quinoa is cooking, prepare the lemon dressing by whisking all of the dressing ingredients together in a bowl. Set aside.
- QUINOA SALAD: To assemble the salad, add the cherry tomatoes, chickpeas and cilantro to the quinoa and pour the lemon dressing over top. Stir well to combine. If possible, chill the quinoa salad in the fridge for about 15 minutes to an hour. Right before serving, add in the cubed avocado. Enjoy!
Nutrition Facts : Calories 312 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 16 grams fat, Fiber 11 grams fiber, Protein 8 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 507 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
QUINOA WITH BLACK BEANS AND CILANTRO
Provided by Bon Appétit Test Kitchen
Categories Bean Cheese Side Vegetarian Quick & Easy Quinoa Bell Pepper Healthy Cilantro Simmer Bon Appétit Sugar Conscious
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; sauté until beginning to soften, about 5 minutes. Stir in next 4 ingredients. Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes. Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes. Transfer to bowl; sprinkle with 1/4 cup cilantro and cheese, if desired.
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LOW FODMAP CILANTRO LIME QUINOA WITH CHICKEN - FUN …
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From funwithoutfodmaps.com
5/5 (1)Total Time 30 minsCategory Main DishCalories 387 per serving
- Rinse quinoa (if needed) and cook according to package instructions, using 2 cups of broth instead of water.
- Meanwhile, heat avocado oil in a skillet over medium-high heat. Toss chicken cubes in taco seasoning. Add chicken to skillet. Cook until the chicken is almost done.
- Add the diced bell pepper and continue to cook until the chicken is done (edges are lightly browned and the inside is no longer pink), and the pepper pieces are fork-tender.
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QUINOA WITH CILANTRO LIME SAUCE - STACEY HOMEMAKER
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From staceyhomemaker.com
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- Rinse the quinoa before cooking if the package doesn't say that it's already been pre-rinsed. Cook the quinoa according to package instructions or you can follow my fluffy quinoa cooking instructions (located at the beginning of this post). When the quinoa is done cooking, let it sit covered for 5 minutes and then fluff it with a fork.
- While the quinoa is cooking, make the cilantro sauce. Add 3 tbsp water, 3 tbsp lime juice, 2.5 oz fresh cilantro, 1/2 cup chopped green onions, 1 garlic clove, 1/4 tsp salt, and 1/4 tsp black pepper to a blender cup and blend on high until the sauce is smooth.
- Transfer the cooked quinoa from the pot to a large mixing bowl. Pour the cilantro sauce over the quinoa and use a large serving spoon to stir until all of the quinoa has been coated with the green cilantro sauce. Keep stirring until all of the sauce has been evenly distributed and quinoa is a light green color.
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From talkingmeals.com
Reviews 3Servings 4Cuisine American, MexicanCategory Side Dish
From talkingmeals.com
Reviews 3Servings 4Cuisine American, MexicanCategory Side Dish
- Start by rinsing the quinoa thoroughly in a strainer and then cooking it according to package directions making sure to add a tsp of salt to the water.
- When the Quinoa is done, fluff it up with a fork. Then add the Lime Zest, a teaspoon of lime juice, the cilantro, and olive oil. Mix to combine and then taste for seasoning. Add salt as needed. Top with just about any veggie or protein and enjoy!
CILANTRO LIME QUINOA SALAD - VEGETARIAN AND GLUTEN-FREE
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5/5 (6)Total Time 28 minsCategory Salad, Side DishCalories 235 per serving
From peasandcrayons.com
5/5 (6)Total Time 28 minsCategory Salad, Side DishCalories 235 per serving
- First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- While the quinoa cooks, use this time to prep remaining ingredients and steam your corn and edmame if needed.
- Finely chop red onion and rinse with cold water in a sieve/strainer to take away some of the "bite". Finely chop jalapeno (minus seeds - or use bell pepper if preferred) and dice or slice tomatoes.
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5/5 (1)Category Side DishCuisine AmericanCalories 191 per serving
From abraskitchen.com
5/5 (1)Category Side DishCuisine AmericanCalories 191 per serving
- Lower heat to a gentle simmer and cover pan. Cook quinoa for 15 minutes. You will see the grains sprout what looks like a white ring toward the end of cooking.
- Cover quinoa and rest 5 minutes. Fluff with a fork and then allow to cool slightly. (If you dress the quinoa before it cools a bit it will become mushy. You do not want mushy quinoa)
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From twopeasandtheirpod.com
5/5 (3)Total Time 25 minsEstimated Reading Time 2 mins
From twopeasandtheirpod.com
5/5 (3)Total Time 25 minsEstimated Reading Time 2 mins
- In a large pot, combine the broth and quinoa. Bring to a boil. Cover, reduce heat, and cook until broth is evaporated and quinoa is tender, about 15 minutes. Remove from heat and let stand for 5 minutes, covered. Remove lid and fluff the quinoa with a fork.
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- Bring water and quinoa to a boil. Cover and reduce heat to low and simmer for 15 minutes or until all the water is gone.
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- Place the quinoa in a fine mesh strainer under cold running water for 10-15 seconds to rinse the quinoa.
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From minimalistbaker.com
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- Preheat oven to 400 degrees F (204 C) and prep sweet potatoes. Toss in a drizzle of olive oil and 1/4 tsp each cumin, cinnamon and sea salt (amounts as original recipe is written // adjust if altering batch size). Bake for 20-25 minutes or until tender and slightly golden brown.
- Rinse quinoa in a fine mesh strainer and place in a small saucepan over medium-high heat to toast. Stir and cook for 2-3 minutes and then add 1 1/2 cups water and stir (amount as original recipe is written // use a 1:2 ratio quinoa:water if altering batch size). Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until tender and the water is fully absorbed. Turn off heat and set aside.
- In a separate saucepan, bring black beans to a simmer over medium heat and season with 1/4 tsp each sea salt, cumin and cinnamon (amounts as original recipe is written // adjust if altering batch size). If your black beans are already salted, omit additional salt. Once bubbly and warm, turn heat to simmer/low.
- Prepare dressing by adding all ingredients (starting with 2 small or 1 large lime(s) as the original recipe is written) besides water to a blender and blending. Add water to thin and scrape down sides as needed. Taste and adjust seasonings as needed, adding more lime, salt, cumin or sweetener as desired. Transfer to serving dish. You will have leftovers, which store well in a covered container in the fridge for up to several days.
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From applegate.com
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From applegate.com
Servings 4Total Time 30 minsCategory Salad
- For the dressing, combine the olive oil, lime juice, garlic, cilantro, and cumin in a blender and blend until smooth. Season to taste with salt and pepper. Set aside while you make the salad.
- Bring about 1 ½ inches water to a boil in the same pot. Set sieve with quinoa over pot (quinoa should not touch water). Cover sieve with a clean kitchen towel and a lid, folding the edges of the towel up over the lid.
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From watchwhatueat.com
Reviews 4Category Side DishCuisine Mexican InspiredTotal Time 30 mins
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From iwashyoudry.com
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- Combine the quinoa and 1 1/2 cups water in a small pot. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes, or until liquid is absorbed and quinoa is tender. Remove from heat.
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From alternativedish.com
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- Over medium-high heat, place the onion and garlic in a large saucepan with a few tablespoons of water. Saute for 4-5 minutes until onion is softened, adding a little water as necessary to prevent sticking. Add chili powder and oregano and cook until fragrant. 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. Set aside.
- If desired, warm the pinto beans and corn kernels together in a pan. Add a little water, cover and allow to warm over medium-low heat. **
- When the quinoa is done cooking, place spinach in the bottom of 4 shallow bowls. Place the cooked quinoa on top and then top with beans, corn and sliced avocado. Drizzle with the cilantro-lime dressing. Enjoy!
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From thehealthyfamilyandhome.com
5/5 (2)Total Time 25 minsCategory Side DishCalories 127 per serving
From thehealthyfamilyandhome.com
5/5 (2)Total Time 25 minsCategory Side DishCalories 127 per serving
- Add the cooked quinoa and all seasoning ingredients to a medium-sized bowl and stir until well combined.
QUINOA AVOCADO SALAD WITH LIME-CILANTRO DRESSING | MEXICAN ...
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From mexicanplease.com
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From mexicanplease.com
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QUINOA SALAD WITH CILANTRO-LIME DRESSING - VALERIE BERTINELLI
1. Combine the quinoa, water, pepper, and 1/4 teaspoon of the salt in a medium saucepan. 2. Bring to a boil over medium-high; cover and reduce the heat to low. Cook until all the liquid has been absorbed, about 16 minutes. 3. Fluff with a fork, and cool completely. (Spread the quinoa on a large plate or sheet pan to expedite the cooling time.)
From valeriebertinelli.com
Estimated Reading Time 1 min
From valeriebertinelli.com
Estimated Reading Time 1 min
CHICKEN BURRITO BOWL WITH CILANTRO LIME QUINOA AND ZESTY ...
2021-12-17 This chicken burrito bowl with cilantro lime quinoa and zesty crema significantly reduces the amount of sodium, oils, and cheese that restaurants typically use. This is a very versatile dish, and you can easily swap the quinoa for lettuce or cauliflower rice. The zesty crema adds an additional flavor pop that the whole family will enjoy.
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Combine quinoa and water in a sauce pan and bring to a boil. Cover, reduce heat to low, and cook for 20 minutes. Meanwhile, make the Honey Cilantro Lime Shrimp & Avocado Dip. Thin the dip with milk or water to get a dressing consistency. Assemble bowls with the cooked quinoa and top with black beans, corn, tomatoes, and shrimp.
From therecipes.info
From therecipes.info
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This gluten free and vegan recipe has 286 calories, 9g of protein, and 14g of fat per serving. For $1.14 per serving, ... Try Cilantro-Pepita Pesto, Mexican Quinoa Salad Cups with Creamy Cilantro Lime Dressing, and Cilantro-Pepita Pesto with Squash Ribbons and Fettuccine for similar recipes. Prep Time 5 Min. Servings 4 People. Ingredients. 1 cup fresh cilantro leaf 1 …
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Protein-packed, with creamy avocado, cilantro-lime quinoa and soft boiled eggs! Preview / Show more . See Also: Breakfast Recipes, Mexican Recipes Show details . Mexican Chicken Quinoa Bowl Recipe Healthy Fitness Meals. Just Now Add the chicken to the bag of marinade, seal and place in the fridge - marinate at least 2 hours or up to 8 hours. In a large pan, heat the 2 …
From share-recipes.net
From share-recipes.net
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