Cilantro Lime Quinoa Food

CILANTRO LIME QUINOA

Cilantro Lime Quinoa image

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

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
½ red onion, diced
1 jalapeno pepper, diced
¼ teaspoon salt
1 cup quinoa, rinsed and drained
1 ½ cups low-sodium chicken broth
1 cup corn
1 mango, peeled and diced
1 avocado - peeled, pitted, and diced
1 ½ tablespoons lime juice
2 tablespoons chopped fresh cilantro

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 LIME QUINOA

Cilantro Lime Quinoa image

Make and share this Cilantro Lime Quinoa recipe from Food.com.

Provided by sofie-a-toast

Categories Grains

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup broth
1/2 cup quinoa, rinsed
1 garlic clove, minced
1 shallot, minced
1 teaspoon lime juice
1/3 cup cilantro, chopped
1 tablespoon butter
pepper
0.5 (14 1/2 ounce) can black beans

Steps:

In a saucepan, saute the shallot and garlic in a little bit of olive oil until translucent.
Add the quinoa and broth and bring to a boil. Once boiling, reduce heat, cover and cook for 15 minutes until broth is absorbed. Stir in pepper to taste, lime juice, butter, and cilantro.
Add the beans to the quinoa and stir until heated through.

BLACK BEAN & QUINOA SALAD WITH CILANTRO LIME VINAIGRETTE

Black Bean & Quinoa Salad With Cilantro Lime Vinaigrette image

I got this Recipe from "Fed up" on the Veria channel, by Andrea Beaman. It's very easy and actually really tasty! I love it. So healthy too, tons of fiber, and truly a healthy dish. Very filling, I eat it for lunch sometimes by itself. WW friendly.. I use organic ingredients The only difference is, I don;t use meat in it when I make it, she used cooked chopped chicken. I prefer it without, as I usaually pair it with a WW spiced tilapia recipe I found here on Zaar, and goat cheese and scallion stuffed cherry tomatoes, asparagus, or some other veggie.. Yum

Provided by dr_kaley

Categories < 60 Mins

Time 40m

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 ounce) can black beans
3 cups quinoa, cooked (about 1 cup uncooked makes 3 cups cooked!)
1 red pepper, chopped
1 red onion, minced
1/4 cup cilantro
3 tablespoons lime juice
2 tablespoons red wine vinegar
1 tablespoon agave nectar (or some other natural sweetner)
1/3 cup olive oil
1 teaspoon cumin
salt & pepper

Steps:

Cook Quinoa as directed on package (I use Bob's red mill. 1 3/4 cup water and 1 cup dry Quinoa).
While Quinoa is cooking, place Cilantro, lime juice, red wine vinegar, agave, olive oil, salt and pepper in a blender or food processor and pulse.
Toss finished Quinoa in a large bowl with black beans, red pepper, and onion.
Pour cilantro lime vinaigrette over Quinoa salad and let marinate for atleast 30-45 minutes.
(Note: I added everything up myself using calorie king- and it can out to be 260cal, 11g fat, 5g fiber per serving).

Nutrition Facts : Calories 504.1, Fat 17.6, SaturatedFat 2.4, Sodium 8, Carbohydrate 70.4, Fiber 11.2, Sugar 1.8, Protein 17.1

CILANTRO-LIME QUINOA BOWL WITH BLACKENED TILAPIA

Cilantro-Lime Quinoa Bowl with Blackened Tilapia image

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

Ingredients

1 ½ tablespoons paprika
½ tablespoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried oregano
¼ teaspoon garlic powder
2 tilapia fillets
1 cup water
½ cup quinoa
⅛ teaspoon salt
1 large lime, zested and juiced
½ cup chopped fresh cilantro
salt to taste
1 tablespoon vegetable oil
2 cups chopped romaine lettuce, or to taste
1 cup fresh spinach leaves, or to taste
1 (15 ounce) can black beans, rinsed and drained
1 Roma tomato, chopped
1 avocado, chopped
2 tablespoons roasted pepitas, or to taste
2 wedges lime

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

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