Lime Quinoa with Cilantro is the new favorite thing to create as a Mexican dish or as the foundation for burrito dishes. The carrot and cilantro add as much flavor into the quinoa and will get you going back to get seconds. When I first moved to California, Mexican food was a new experience for myself along with my friend and I’m more than pleased to help it become a normal part of our regular routine. We’d venture out after a lengthy school day, go halfers on a burrito along with a bag of fries with their notorious guacamole, and at times have a beer based on how nerve racking the day was.
Fast forward ten decades and I still have exactly the exact same fondness and love for Chipotle. As somebody who is not the largest fan of fast food, then I’m always astounded by how far I still love Chipotle. And among my favourite items there (out of those sour limey chips and guac) is that their cilantro lime rice. I simply adore the brightness and zing that the pineapple and lime add to that which could typically be dull brown or white rice. For a very long time that I have been producing my own prototypes at home with my own concoctions of white rice, brown rice, and pumpkin rice and lately I started making it using quinoa too and I really like it. The additional protein is going to keep you full longer along with the flavor and feel set perfectly with the lime and cilantro.
It’s the best foundation for a lunch bowl. Simply pile on almost any leftover protein you’ve about, throw in some fresh organic vegetables, and lunch is all set. I created this Rotisserie Shrimp Fajita Bowl with this quinoa a couple weeks ago and it is the simplest thing to create on Sunday for fast lunches weekly.
Keep these items in mind when creating this Cilantro Lime Quinoa dish:
1 tbsp olive oil
150 g Quinoa
3 cups Water
¼ tsp Salt
1 Lime, rinsed hot, patted dry, grated zest and juice.
3 tbsp olive oil
salt, pepper, as needed
1 can Adzuki beans, rinsed and drained
½ bunch coriander, coarsely chopped
Heat oil in a skillet, add quinoa, sauté briefly.
steam. Add water, salt, bring to a boil, cover and simmer over low heat for about 15 minutes until just tender, cool slightly.
Mix lime zest and juice with oil, season. Add quinoa, beans and coriander, mix.
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