Zesty Cilantro Lime Quinoa Pilaf
Elevate your dining experience with this Zesty Cilantro Lime Quinoa Pilaf, infused with vibrant Latin flavors. This quinoa dish offers a delightful balance of textures and tastes, making it a perfect complement to grilled or broiled meats, or a satisfying vegetarian main course on its own. Each fluffy grain is imbued with the zing of lime, the warmth of toasted pepitas, and the fresh notes of cilantro and scallions. Serve it hot alongside your favorite protein, or enjoy it as a nourishing breakfast topped with a sunny-side-up egg. This dish is not only delicious but also a powerhouse of nutrition; simply swap chicken broth for vegetable broth to create a wholesome vegan option. Enjoy this fabulous recipe from Eating Well magazine, perfect for meal prepping or serving at gatherings!
N/A
Servings
300
Calories
11
Ingredients
Ingredients
quinoa
1 cup (rinsed)
canola oil
2 teaspoons (none)
onion
1 medium (chopped)
chopped green chilies
1 (4 ounce) can (none)
garlic
2 cloves (minced)
reduced-sodium chicken broth or vegetable broth
1 (14 ounce) can (none)
pepitas
1/4 cup (toasted)
fresh cilantro
3/4 cup (coarsely chopped)
scallion
1/2 cup (chopped)
lime juice
2 tablespoons (none)
salt
1/2 teaspoon (none)
Instructions
1
Begin by heating a large dry skillet over medium heat. Add the quinoa and toast it for about 5-8 minutes, stirring frequently until the grains crackle and develop a light brown color and nutty aroma. Remove from the heat, transfer to a fine sieve, and rinse under cold running water to remove any bitterness. Drain well.
2
In a large saucepan, heat the canola oil over medium heat. Add the chopped onion and sauté for about 3 minutes, or until softened and translucent, stirring frequently. Next, add the chopped green chilies and minced garlic, cooking for an additional 30 seconds until fragrant.
3
Incorporate the rinsed quinoa and the broth (chicken or vegetable) into the saucepan. Bring the mixture to a simmer, then reduce the heat to low, cover with a lid, and allow it to gently simmer for 20-25 minutes, or until the quinoa is tender and most of the liquid has been absorbed.
4
Once cooked, remove the pan from the heat. Stir in the toasted pepitas, coarsely chopped cilantro, chopped scallions, lime juice, and salt. Gently fluff the quinoa with a fork, ensuring all ingredients are well-mixed.
5
For toasted pepitas: Heat a small skillet over medium heat, add the pepitas, and toast while stirring or tossing constantly for a few minutes until they turn golden and aromatic. Keep a close eye to avoid burning. Once toasted, remove immediately from the heat and transfer them to a cool dish.
Nutrition Information
60g
Carbs
10.5g
Protein
5.3g
Fiber
0.5g
Sugar
103mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Cilantro Lime Quinoa Pilaf?
It is a Latin-inspired fluffy quinoa dish flavored with lime, toasted pepitas, and fresh herbs like cilantro and scallions.
How can I make this quinoa pilaf vegan?
To make the recipe vegan, simply substitute the chicken broth with an equal amount of vegetable broth.
Is this recipe suitable for meal prepping?
Yes, this dish is described as being perfect for meal prepping or for serving at large gatherings.
How do I prepare the quinoa before boiling?
You should first toast the dry quinoa in a skillet for 5-8 minutes until golden and nutty, then rinse it under cold water.
Why is it important to rinse the quinoa after toasting?
Rinsing the toasted quinoa helps to remove any natural bitterness from the grains before they are simmered.
How long does it take to cook the quinoa?
After bringing the mixture to a simmer, the quinoa should cook covered on low heat for 20-25 minutes.
What type of chilies should I use?
The recipe requires one 4-ounce can of chopped green chilies.
How many calories are in one serving?
There are 300 calories per serving of this quinoa pilaf.
What is the protein content of this pilaf?
This dish provides 10.5 grams of protein per serving.
How much fiber is in this dish?
Each serving contains 5.3 grams of dietary fiber.
What is the sodium content per serving?
The sodium content is relatively low at 103mg per serving.
How do I toast the pepitas for this recipe?
Toast the pepitas in a small skillet over medium heat while stirring constantly until they are golden and aromatic.
Can I eat this quinoa pilaf for breakfast?
Yes, it can be served as a nourishing breakfast when topped with a sunny-side-up egg.
Which fresh herbs are used in the pilaf?
The recipe uses fresh cilantro and chopped scallions to provide fresh notes.
How much lime juice does the recipe require?
You will need 2 tablespoons of lime juice to add the signature zing to the dish.
What kind of onion is used in the base?
The recipe calls for one medium onion, which should be chopped before sautéing.
How much broth is needed to cook the quinoa?
The recipe uses one 14-ounce can of reduced-sodium chicken or vegetable broth.
What exactly are pepitas?
Pepitas are pumpkin seeds, which add a delightful toasted crunch to the finished pilaf.
How many carbohydrates are in this recipe?
There are 60 grams of carbohydrates per serving.
Is there any sugar in this dish?
This dish is very low in sugar, containing only 0.5 grams per serving.
How much garlic is included?
The recipe uses 2 cloves of minced garlic for flavor.
Where did this recipe originate?
This recipe was originally featured in Eating Well magazine.
How should the dish be finished before serving?
Once cooked, stir in the pepitas, cilantro, scallions, lime juice, and salt, then fluff with a fork.
What amount of dry quinoa is required?
The recipe uses 1 cup of dry quinoa.
What type of oil is used for sautéing the vegetables?
The recipe recommends using 2 teaspoons of canola oil.
How long should the onion be sautéed?
The onion should be sautéed for about 3 minutes until it becomes softened and translucent.
How long do you cook the garlic and green chilies?
The garlic and green chilies should be cooked for approximately 30 seconds until they are fragrant.
Should this pilaf be served hot?
It is recommended to serve the dish hot alongside a protein like grilled or broiled meat.
Can this quinoa recipe serve as a main course?
Yes, it is hearty enough to be served as a satisfying vegetarian main course.
How much salt is added to the final dish?
The recipe specifies 1/2 teaspoon of salt to season the pilaf.