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Poblano-Lime Quinoa
Poblano Quinoa recipe with lime, fresh cilantro and tomato.
Course
Entree, side
Cuisine
Vegetarian
Diet
Gluten Free, Low Lactose
Prep Time
6
minutes
minutes
Cook Time
18
minutes
minutes
Total Time
24
minutes
minutes
Servings
4
Calories
235
kcal
Author
Robin Gagnon
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.
Notes
For a hearty vegetarian entrée add a can of drained rinsed black beans to the cooked quinoa.
Nutrition
Calories:
235
kcal
|
Carbohydrates:
35
g
|
Protein:
9
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g
|
Sodium:
52
mg
|
Potassium:
524
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
737
IU
|
Vitamin C:
31
mg
|
Calcium:
44
mg
|
Iron:
3
mg