Poblano-Lime Quinoa Recipe

This light vegetarian Poblano-Lime Quinoa recipe makes a quick and versatile entree or side dish.  The recipe can be served either hot or cold and is both gluten-free and vegan too.  In the pictures, it 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 cilantro and smokey paprika & chili powder accents in this dish, varied greatly with the lasagna I had for lunch.

5 from 5 votes

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Poblano-Lime Quinoa Recipe

Prep Time

6 mins

Cook Time

18 mins

 

Course: Entree, side

Cuisine: gluten-free, Vegetarian

Servings: 4

Calories: 220 kcal

Author: Robin Gagnon

Ingredients

• 1 tbs olive oil or butter
• 1/2 large sweet onion
• 1 large Poblano pepper
• 1 large clove of garlic minced
• 1 cup golden quinoa
• 2 cups vegetable or chicken stock
• 2 tbs fresh lime juice
• 1 tsp paprika
• 1 tsp chili powder
• 1/4 cup chopped fresh cilantro leaves
• 1/2 cup chopped fresh tomato

Instructions

1. Chop the sweet onion and slice the Poblano pepper into strips.
2. Put non-stick skillet over medium heat.
3. Once hot, add the onion, pepper, garlic and quinoa. Saute, until the onion and quinoa are starting to show a little browning.
4. Pour in stock. Add lime juice, paprika and chili powder. Stir. Reduce heat to med-low and cover.
5. Cook for 15-20 minutes until liquid is absorbed.
6. Take off burner and add cilantro and tomato to the hot quinoa.
7. Stir, until evenly distributed,
8. Serve warm or as a cold salad.

Nutrition Facts

Poblano-Lime Quinoa Recipe

Amount Per Serving

Calories 220 Calories from Fat 54

% Daily Value*

Fat 6g9%

Carbohydrates 36g12%

Fiber 4g17%

Protein 9g18%

* Percent Daily Values are based on a 2000 calorie diet.

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