Best Cilantro Lime Quinoa Recipes

BLACK BEAN & QUINOA SALAD WITH CILANTRO LIME VINAIGRETTE

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).

CILANTRO-LIME QUINOA BOWL WITH BLACKENED TILAPIA

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.

CHIPOTLE CHICKEN BOWLS WITH CILANTRO LIME QUINOA -INSTANT POT RECIPE

Steps:

• In a medium bowl combine the salt, cumin black pepper, chipotle, and salsa. Place the chicken in the pressure cooker and pour the salsa over chicken. Cook on high pressure 20 minutes. Quick or natural release, add the corn and cook high pressure 2 minutes. Meanwhile, add the quinoa, water and salt to a saucepan and cook over high heat, bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 18 to 22 minutes, or until all the liquid is absorbed. Fluff with a fork and remove from heat. Stir in the lime juice, olive oil, and 1/4 cup cilantro. When chicken is cooked, remove corn and set aside on a dish. Remove the chicken and place in a bowl, shred and add 1/2 cup of the sauce. Using a knife cut the corn off the husk. Place 2/3 cup quinoa in each bowl, with 1/2 cup shredded chicken topped with more sauce, 1/3 cup corn, 1/4 cup tomatoes and 1 ounce avocado. Top with remaining cilantro and serve with lime wedges

SPICY QUINOA SALAD WITH BROCCOLI, CILANTRO AND LIME

Steps:

• In a large bowl, combine quinoa, broccoli, cilantro, pumpkin seeds, minced green chile, red lentils if using, feta and freshly ground pepper. Toss together.
• In a small bowl or measuring cup whisk together lime juice, salt, and garlic. Add olive oil and whisk until amalgamated. Add to salad and toss together well. Taste and adjust seasoning.
• Put hard-boiled eggs through a sieve and sprinkle over salad. Season if desired with salt and pepper. Garnish each serving with a few slices of avocado.

CILANTRO LIME QUINOA

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.

QUINOA CORN SALAD WITH CILANTRO, CHIVES, AND LEMON-LIME DRESSING

Steps:

• Place quinoa in a fine mesh sieve and rinse thouroughly with cold, running water. Bring water to boil in a small pot, add the quinoa and salt, and bring to a boil again. Cover and reduce heat to low for 15 minutes. Turn off the heat and keep the pot covered for an additional 5 minutes. Strain off any excess liquid and spread the quinoa out to cool on a tray while preparing the remaining ingredients.
• Steam or lightly saute corn until just tender and cool to room temparature. Combine all of the ingredients in a large bowl and gently toss. Season with additional salt, pepper, or hot sauce to taste. Serve with fresh lime wedges.

BLACKENED CHICKEN BREAST WITH CILANTRO LIME QUINOA

Steps:

• Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast.
• Add the teaspoon of olive oil to a large pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on.
• Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed.
• After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them.
• Add the warm quinoa to a large bowl. Toss in the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine.
• Place the flesh from an avocado along with two tablespoons of Greek yogurt in a food processor and puree until smooth.
• Serve the chicken on top of the quinoa and glob some avocado heaven on top!

BLACK BEAN AND CILANTRO LIME QUINOA STUFFED PEPPERS

Steps:

• (1.) Bring a large pot of salted water to a boil, drop peppers in and boil for 2-3 minutes. (2.) Remove from water with tongs and place upside-down onto a paper towel to dry. (3.) Next combine quinoa and water (or chicken broth) in a medium sized sauce pan and bring to a boil. Reduce heat to low and cover with a lid for approximately 15 minutes or until all of the liquid has been absorbed by the quinoa. (4.) Stir in lime zest, lime juice, and chopped cilantro if all other ingredients are ready to go. If not, remove from heat and keep covered until other ingredients are ready before adding zest and cilantro. (5.) In a medium skillet, heat olive oil over medium heat. When hot, add onion, jalapeño, and minced garlic. (6.) Sauté for 2-3 minutes or until onion becomes translucent. Season with salt and pepper. (7.) In a large bowl, stir together onion and pepper mixture, rinsed black beans, corn, and taco seasoning. (8.) Add cilantro and lime quinoa and stir until all ingredients are mixed. Preheat oven to 350 degrees F and fill a deep baking dish with just enough water to cover the bottom. Spoon mixture into peppers and place in prepared baking dish. Bake for 25 minutes. If you’re making without cheese, top with avocado slices and serve. If making with cheese, switch oven to broil setting, top peppers with cheese and place in the oven. Bake for 2-3 minutes or until cheese is melted and bubbly. Use tongs to remove peppers from baking dish and plate. Serve with a side of salsa or sour cream.

LIME CILANTRO QUINOA SALAD

Steps:

• 1. Mix everything together.
• 2. Make the dressing.
• 3. Pour dressing over the salad.

CILANTRO LIME QUINOA

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.