Way back in early December I found quinoa in the supermarket. I was overly excited because I have never seen it before around here. I bought it, came home and instantly made a dish for dinner. It was great. The rest of the bag went back in the cupboard forgotten until this morning. I was sitting and wondering what to have for dinner tonight, when I decided fajitas. Just because everyone loves them. I was planning to make Mexican Rice as a side dish, but wanted something different. That was when I remembered the quinoa in the cupboard. Voilà!
As I am kind of new to cooking quinoa, exactly my second time. I thought why not fry the quinoa first like I do with rice. So, I did this to give the quinoa a better texture. It worked!
In this recipe I used roasted padron peppers. You may find them difficult to come by, depending on where you live. You can easily use any type of green pepper and just cut them into small pieces. I do love the padron peppers and they have become a staple in my cooking since living here in Spain.
Cilantro Lime Quinoa Salad
1 Cup/170 grams quinoa
2 Cups/480 ml vegetable stock
3 Spring onions, finely chopped
1/2 Onion, finely chopped
10 or so padron peppers
3 Garlic cloves, crushed
Zest and juice of one lime
Small bunch of fresh chopped cilantro
2 Tablespoons olive oil
Salt to taste
Preheat oven to 350 degrees F and put the peppers in a small roasting tin. Drizzle with a little olive oil and season with salt and pepper. Roast the peppers for about 25-25 minutes. Remove from oven and de seed the peppers. Roughly chop and set aside.
Meanwhile, in a medium skillet set over high heat, fry the dry quinoa for a few minutes. Toss the pan several times. Remove and set aside. In the same skillet, add the remaining olive oil, onion and garlic. Cook for about 5-8 minutes or until it is softened and lightly golden brown. Now add the quinoa and all the stock. Give a quick stir, reduce heat to low, cover and leave to cook. This will probably take about 20 minutes. Check it every so often. You want all the liquid absorbed like with rice or couscous. Give a taste towards the end of the cooking time and see if the grain is tender and cooked. If not, add a little more stock. Once it is cooked, remove from and fluff it up with a fork. Add in the lime juice, lime zest, cilantro, peppers and spring onions. Give a quick toss and serve straight away or keep serve later at room temperate.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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