Mexican Quinoa With Pepita-Cilantro Sauce Recipe

Name: Mexican Quinoa With Pepita-Cilantro Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups water; 1 cup quinoa, rinsed well (see comments in introduction); 1/2 cup pepitas (raw pumpkin seeds); 1 cup fresh cilantro leaf; 2 large garlic cloves, peeled and halved; 1/2 jalapeno, seeded, chopped; 1/2 teaspoon kosher salt; 1 teaspoon cumin; 2 tablespoons extra virgin olive oil; 1 teaspoon lime juice; 1 large red bell pepper, diced; 3 green onions, trimmed, thinly sliced on diagonal; 1 lime, quartered (optional)

Servings: persons

1 1/2 cups water
1 cup quinoa, rinsed well (see comments in introduction)
1/2 cup pepitas (raw pumpkin seeds)
1 cup fresh cilantro leaf
2 large garlic cloves, peeled and halved
1/2 jalapeno, seeded, chopped
1/2 teaspoon kosher salt
1 teaspoon cumin
2 tablespoons extra virgin olive oil
1 teaspoon lime juice
1 large red bell pepper, diced
3 green onions, trimmed, thinly sliced on diagonal
1 lime, quartered (optional)

1
In a small pot, bring water to boil over high heat. Add quinoa. Return to boil. Reduce heat to lowest setting; cover. Simmer 15 minutes. Water should be absorbed. Fluff with a fork. Let stand, covered, 5 minutes to finish steaming. Transfer to a bowl. (I usually cook my quinoa, after toasting, in the microwave with the 1 1/2 cups of boiling water from the kettle, covered, for 12 minutes on medium-low -- about the same time it takes to cook basmati rice in my microwave).
2
Meanwhile in a small skillet over medium-high heat, toast pepitas, shaking pan often, until they begin to pop and are fragrant and just starting to brown, 3-5 minutes.
3
Transfer to food processor or blender. Add cilantro, garlic, jalapeno, salt and cumin. Process, scraping sides frequently, until well-minced. With machine running, gradually add oil, then lime juice, processing until as smooth as possible, and scraping down sides as needed.
4
Stir pepita mixture, bell pepper and onions into quinoa. Stir well.
5
Serve warm. Pass lime wedges separately, if desired.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups water, 1 cup quinoa, rinsed well (see comments in introduction), 1/2 cup pepitas (raw pumpkin seeds), 1 cup fresh cilantro leaf, and more.

Yes, Mexican Quinoa With Pepita-Cilantro Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Quinoa With Pepita-Cilantro Sauce

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