Turn a pseudograin into a fabulous, zingy Mexican side dish with this delicious Cilantro-Lime Quinoa recipe.
We’re fully in the quinoa revival era, if you haven’t noticed. Surely you’ve gotten your hands on a bag of this pseudocereal by now, and perhaps you’ve made some tasty salads and other healthy dishes with it. Quinoa can be substituted for rice in many meals, so it’s very versatile, and it adds a lot of nutrition that rice doesn’t offer.
The first time I made quinoa, I was a little unimpressed, to be honest. I thought it would taste like something different—maybe nuttier? I found out that, like rice, quinoa isn’t all that exciting by itself. It needs a little help in the flavor department, but that’s pretty easy to address.
This cilantro-lime quinoa recipe turns your bland quinoa into a healthy Mexican-inspired side dish. The tang of lime and the zingy, fresh flavor of cilantro add a brightness to the pot, while the bay leaf contributes deep and earthy undertones. This dish is an excellent side addition to any Mexican or Tex-Mex favorite, and you can spice it up however you like. Say hello to your new favorite way to make this tasty, nutritious pseudograin!
Is Cilantro-Lime Quinoa Healthy?
Yes! Quinoa contains protein, fiber, antioxidants, and nutrients. Most of our most commonly-cooked grains in the U.S. don’t contain all nine essential amino acids, but quinoa does, making it a “complete protein.” Lime juice adds vitamin C while cilantro contains small amounts of vitamins A, C, and K. The vegetable stock provides some additional vitamins and minerals while adding a big dose of flavor, and the bay leaves lend lots of earthy flavor notes without contributing any calories.
Overall, this dish is suitable for vegan and gluten-free diets. It’s low in fat, too, so folks that practice many different diets can enjoy cilantro-lime quinoa.
How Do I Store Leftovers?
Let the quinoa cool to room temperature, then store it in an airtight container. It should keep in the fridge for up to 5 days. You can also freeze it, if you like. Put it in a freezer-safe ziplock bag, then flatten it out to remove all the air in the bag before storing it in the freezer. It should keep frozen for up to 3 months. To reheat, let it thaw overnight in the fridge. Reheat it in the microwave or on the stove.
Serving Suggestions
Serve this cilantro-lime quinoa as a side dish for Healthy Chicken Quesadillas, Alambre, Green Chicken Enchiladas (With Salsa Verde), or these vegan Avocado Tacos. I, of course, pair all of these dishes with these Refried Beans or these tasty Cuban Black Beans.
You can also use this quinoa as the base for a quinoa bowl, topped with Mexican Chicken, avocado slices, and green onions. Or, use a plant-based protein like Crispy Baked Tofu for a vegetarian delight.
Ingredients
- 1 cup quinoa (uncooked)
- 2 cups vegetable stock
- ¼ teaspoon salt
- 2 bay leaves
- ½ cup cilantro chopped
- ½ lime juiced
Instructions
- Add the quinoa, vegetable stock, salt, and bay leaves to a pot. Stir to combine, and cover.
- Bring to a boil, then turn down to simmer, covered, for 15 minutes.
- If there's any remaining water in the pot after the quinoa is cooked, strain it with a mesh strainer. Fluff quinoa with a fork, then stir in the cilantro and lime juice.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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