This Cilantro Lime Quinoa makes a great light side dish or even a lunch. Made with lightly sauteed onions and peppers and packed full of lime and cilantro flavour.

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Do you ever cook with quinoa? Honestly, I don’t think about it often and when I use it I am always surprised how much I do enjoy it. Some years back I made a Honey Lime Shrimp with a Fresh Quinoa Salad. It was amazing! Quinoa is pretty light, versatile and even higher in protein and fibre than other grains. Give it a try!

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What Is This Quinoa Dish Like

• Difficulty – This is a very easy recipe to make. It doesn’t use too many ingredients and in done in under 30 minutes.
• Taste – This dish has a fresh and light flavour from the limes and the fresh cilantro.
• Serving – This dish will make between 4 – 6 servings. Keep in mind, you can easily adjust the serving size in the recipe card at the end of the post.

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Ingredients

• Olive oil – I use extra virgin olive oil the most for cooking.
• Garlic – Fresh minced garlic.
• Onions – I used a white onion and diced it small.
• Green pepper – Diced green pepper.
• Quinoa – You can find quinoa in most supermarkets these days. It will usually come in a bag or a box and will be in the isle with the rice and grains.
• Lime – I used fresh lime zest and juice for a punch of flavour.
• Broth – I chose to use vegetable broth for cooking the quinoa.
• Cilantro – This is a fresh herb that looks much like parsley. In the UK it will be called coriander.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Cook vegetables – Heat the olive oil in a large skillet set over medium heat. Add the garlic, stir for a minute and add the peppers and onions. Stir well and cook for about 5 minutes until soft.
2. Add uncooked quinoa – Push the vegetables to the side of the skillet and add the uncooked quinoa and lime zest. Stir the quinoa into the vegetables. Pour over the vegetable broth and the lime juice. Stir well, reduce heat to low and cover.
3. Cook quinoa – Cook for about 15 minutes or until the liquid has absorbed and the quinoa is fully cooked. Remove from heat and fluff the quinoa with a fork. Add the fresh chopped cilantro and stir in until completely incorporated. Squeeze in extra lime juice if desired.
4. Serve – Can be served hot or at room temperature.

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Notes About The Quinoa Dish

• You will see in the recipe below that I fried the quinoa dry before adding the stock. Don’t skip this step! It’s lends the end result of the quinoa to being more fluffy and not stogy.
• Fluff the quinoa when it’s cooked. This will ensure it has a great texture and keep it light and fluffy.

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Substitutions

• Herbs – I used fresh cilantro/coriander for this dish. If you don’t like the flavour, you could use parsley, mint or fresh basil.
• Additional ingredients – You can add chopped red onion, chopped bell peppers, diced raw carrots, radishes or any other crisp vegetables that you might like.

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Serving

• Chicken & Turkey – I’ve served this with the Green Olive Chicken so many times and it goes great. As well, the Roasted Spatchcock Chicken would be great.
• Fish & Seafood – Why not serve it alongside the Lemon Crusted Baked Cod or the Pan Fried Hake.
• Beef & Pork – Serve it with the Moroccan Spiced Pork Kebabs or the Barbecue Pork Tenderloin.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!