Poblano-Lime Quinoa Recipe

poblano lime quinoa recipe

This light vegetarian Poblano-Lime Quinoa recipe makes a quick and versatile entree or side dish.  The recipe can be served either hot or cold and is both gluten-free and vegan too.  In the pictures, it is being served cold as a salad.

Last night I had this quinoa warm with some spicy grilled shrimp on top for dinner.  The combination was outstanding.  Personally, I find it much easier to stay on track with healthy eating, when I keep things balanced and flavorful.  The tangy lime, fresh cilantro and smokey paprika & chili powder accents in this dish, varied greatly with the lasagna I had for lunch.

5.0 from 4 reviews

Poblano-Lime Quinoa Recipe
 
Author: 
Nutrition Information
  • Serves: 4
  • Calories: 220
  • Fat: 6
  • Carbohydrates: 36
  • Fiber: 4
  • Protein: 9

Recipe type: Entree, side
Cuisine: vegetarian, gluten-free
Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 tbs 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 stock
  • 2 tbs fresh lime juice
  • 1 tsp paprika
  • 1 tsp chili powder
  • ¼ cup chopped fresh cilantro leaves
  • ½ cup chopped fresh tomato
Instructions
  1. Chop the sweet onion and slice the Poblano pepper into strips.
  2. Put non-stick skillet over medium heat.
  3. Once hot, add the onion, pepper, garlic and quinoa. Saute, until the onion and quinoa are starting to show a little browning.
  4. Pour in stock. Add lime juice, paprika and chili powder. Stir. Reduce heat to med-low and cover.
  5. Cook for 15-20 minutes until liquid is absorbed.
  6. Take off burner and add cilantro and tomato to the hot quinoa.
  7. Stir, until evenly distributed,
  8. Serve warm or as a cold salad.

poblano lime quinoa recipe



Comments

    • Robin Gagnon says

      If you are getting a bitter taste at all, that is from saponin. It is a sap the plant coats the seeds in that should be fully washed off before you get it, but it isn’t always the case. It actually isn’t good for you.

  1. says

    I absolutely LOVE that your used Poblano peppers. I love their smokey flavor. So much tastier than green peppers, I think. Quinoa is tasty too. Great combo, Robin! :D

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