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Poblano-Lime Quinoa Recipe
Course
Entree, side
Cuisine
gluten-free, Vegetarian
Prep Time
6
minutes
Cook Time
18
minutes
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
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.
Nutrition
Calories:
220
kcal
|
Carbohydrates:
36
g
|
Protein:
9
g
|
Fat:
6
g
|
Fiber:
4
g