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    Quinoa With Latin Flavors

    Cilantro, lime and scallions lend a bright finish to delicate quinoa. This versatile side pairs well with seafood, poultry or pork.


    • 1 cup quinoa
    • 2 teaspoons canola oil
    • 1 medium onion, chopped
    • 1 4-ounce can chopped green chiles
    • 2 cloves garlic, minced
    • 1 14-ounce can reduced-sodium chicken broth or vegetable broth
    • 1/4 cup pepitas, toasted
    • 3/4 cup coarsely chopped fresh cilantro
    • 1/2 cup chopped scallions
    • 2 tablespoons lime juice
    • 1/4 teaspoon salt


    Step 1
    Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly.
    Step 2
    Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add chiles and garlic; cook, stirring, for 30 seconds. Add the quinoa and broth; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.
    Step 3
    Add pepitas, cilantro, scallions, lime juice and salt to the quinoa; mix gently and fluff with a fork.

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