This light vegetarian Poblano-Lime Quinoa recipe makes a quick and versatile entrée or side dish. The easy recipe can be served either hot or cold and is both gluten-free and vegan too. Here the quinoa is being served cold as a salad.
Here the quinoa is being served cold as a salad.
Last night I had this quinoa warm with some spicy grilled shrimp on top for dinner. The combination was outstanding. Personally, I find it much easier to stay on track with healthy eating, when I keep things balanced and flavorful. The tangy lime, fresh chopped cilantro and smokey paprika & chili powder accents in this dish, varied greatly with the lasagna I had for lunch.
Serve with a drizzle of extra virgin olive oil and some lime zest or a dollop of sour cream.
Makes a great side dish for salsa chicken, baked cod or blackened chicken.
Poblano-Lime Quinoa
Ingredients
- 1 tablespoon olive oil or butter
- ½ large sweet onion
- 1 large Poblano pepper
- 1 large clove of garlic minced
- 1 cup golden quinoa
- 2 cups vegetable or chicken broth
- 2 tbs fresh lime juice
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ¼ cup chopped fresh cilantro leaves
- ½ cup chopped fresh tomato
- Kosher salt and black pepper to taste
Instructions
- Chop the sweet onion and slice the Poblano pepper into strips.
- Put non-stick skillet over medium heat.
- Once hot, add the onion, pepper, garlic and quinoa. Saute, until the onion and quinoa are starting to show a little browning.
- Pour in stock. Add lime juice, paprika and chili powder. Stir. Reduce heat to med-low and cover.
- Cook for 15-20 minutes until liquid is absorbed.
- Take off burner and add cilantro and tomato to the hot quinoa.
- Stir, until evenly distributed,
- Serve warm or as a cold salad.
Meghan @JaMonkey says
I've not tried Quinoa yet but everyone is talking about it. I need to jump on it.