Lemon Cilantro Quinoa Recipes

CILANTRO LEMON QUINOA SALAD

Steps:

• QUINOA: Start by rising 1 cup of quinoa in a fine mesh strainer. Place the rinsed quinoa and 2 cups of vegetable broth into a sauce pan and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and allow the quinoa to cook for 15-20 minutes or until all of the vegetable broth has been absorbed. Remove the quinoa from the heat, cover the pat and allow it to sit for 5 more minutes. To finish, remove the lid and fluff the quinoa with a fork.
• DRESSING: While the quinoa is cooking, prepare the lemon dressing by whisking all of the dressing ingredients together in a bowl. Set aside.
• QUINOA SALAD: To assemble the salad, add the cherry tomatoes, chickpeas and cilantro to the quinoa and pour the lemon dressing over top. Stir well to combine. If possible, chill the quinoa salad in the fridge for about 15 minutes to an hour. Right before serving, add in the cubed avocado. Enjoy!

LEMON CRANBERRY QUINOA SALAD

Steps:

• For dressing, in a small bowl, whisk the first 5 ingredients until blended., In a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl., Add jicama, cucumber, cranberries, parsley and green onion to quinoa. Drizzle with dressing and toss to coat. Serve warm or refrigerate and serve cold. Gently stir in avocado before serving.

CILANTRO LIME QUINOA SALAD RECIPE

Steps:

• Rinse quinoa under water.
• In a small saucepan add quinoa and vegetable broth. Cook quinoa to according to package instructions, until light and fluffy.
• Stir in lime juice, cilantro and olive oil. Serve immediately.

CILANTRO LIME QUINOA

Steps:

• Add the quinoa, water, garlic, and lime zest to a pot. Bring to a boil and stir. Cover and reduce heat to low. Cook for 15 minutes and turn off the heat. Let sit covered for 5 minutes.
• Open and fluff and a fork. Stir in the cilantro and lime juice. Season with salt and pepper.

CILANTRO LIME QUINOA

Steps:

• First rinse and drain your quinoa using a mesh strainer or sieve.
• Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
• Next add your water, set burner to high, and bring to a boil.
• Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
• Add chopped cilantro, lime juice, lime zest and oil and season with a pinch of salt and pepper.
• Toss to combine and taste.
• Add any extra cilantro, lime, or seasoning that your heart desires and dig in!
• Leftovers taste great and can be stored in the fridge for up to four days.
• The quinoa will soak up the lime and oil so, to amp up the flavor, add a little extra dressing the next day and you're good to go! A scoop or two makes a fabulous salad topper or a flavor-filled base for a yummy burrito bowl! I seriously can't get enough of this stuff!

LEMON QUINOA CILANTRO CHICKPEA SALAD

Steps:

• Make your quinoa first. Soak the quinoa in a pot in the veggie broth for about 15 minutes. After that, turn on the heat to medium high and let the quinoa come to a boil. Once it boils, reduce heat to medium/low and let quinoa simmer. Stir every so often, and cook quinoa for about 20-25 minutes just until the liquid absorbs. You don't want it completely dried out, so when there is just a TINY amount of liquid left in the pot, remove it from heat and put a lid on it. Set it aside, and make the rest of the salad.
• In a food processor, add your spinach and cilantro. Make sure to wash you greens.
• Process the greens until they are finely diced. You can do this by hand as well if you don't have a food processor.
• Add the greens to a bowl, and set aside. Next take your onion and garlic and finely dice those (I do this in the food processor to), and add to the greens mixture. Next add your chickpeas and stir until everything is combined and coated. If the quinoa is cooled, you can add it to the chickpea mixture next.
• Make your dressing by whisking all the ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado and mix. Set in fridge for about 10-15 minutes before serving so the flavors set.
• Enjoy!

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.

LEMON CILANTRO QUINOA

Steps:

• Prepare quinoa according to package instructions.
• When cooked, stir in lemon juice and fresh cilantro.

QUINOA WITH BLACK BEANS AND CILANTRO

Steps:

• Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; sauté until beginning to soften, about 5 minutes. Stir in next 4 ingredients. Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes. Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes. Transfer to bowl; sprinkle with 1/4 cup cilantro and cheese, if desired.