Posts Tagged quinoa

What I’m Eating: Quinoa with Lime and Vegetables

I’ve neglected you again, recipe blog! At first I was just going to take a break during my winter school break, and then, well, I didn’t post again.

BUT, I just finished cooking this awesome quinoa dish, and now I’m going to blog about it. If you’re not familiar with quinoa, it’s a South American grain (technically a pseudocereal because the plant isn’t a grass, but who’s counting) that is full of fiber and vitamins and has a complete protein and is also super tasty. I am not usually much into the “superfoods” idea, but quinoa is basically a superfood. It won’t satisfy my not-infrequent cravings for dairyfat (sometimes I really, really, need a milkshake. Or else there will be stabbings), but otherwise I probably could live on quinoa and very little else. Literally, it would provide most of your nutritional needs, not in that hyperbole way when people claim they’d never get tired of a food.

Also did I mention that it tastes delicious? Yet somehow I never seem to find successful ways to cook it. My college dining hall actually used to make this great dish that was basically just quinoa flavored with herbs, and it had a great fluffy texture, but I guess I usually add too much water or cook it too long, because mine always seems just a bit soggier and not as flavorful. It might also make a difference that the dining hall used red quinoa, and I can usually only find the white kind, if any. But enough about my troubles with quinoa, on to the recipe!

I used the dressing from this recipe but cooked the quinoa the normal way and substituted vegetables that I like better. The lime juice is a great complement to the mild, nutty quinoa.


1 cup quinoa
2 cups water
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
1 small onion, chopped
1 cup chopped carrot
1/2 green pepper, chopped
4 scallions, chopped


Soak the quinoa for about 20 minutes, then strain and rinse until water is very clear. The rinsing is very important, as the outer coating of quinoa is made of bitter saponin.

Bring the water to a boil, then add quinoa, cover tightly and reduce heat. Simmer for 15-20 minutes.

Whisk together lime zest, juice, butter, vegetable oil, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl.

Saute onions in 1 Tbsp olive oil over medium-high heat, when they’ve just begun to brown, add carrots and green pepper and saute until tender but still firm.

When quinoa is done, add to dressing and stir until it’s absorbed. Add sauteed vegetables and scallions.


I actually used a little bit of olive oil and a little bit of vinegar instead of generic vegetable oil, because I love olive oil but I didn’t want it to compete with the lime, and I was also worried about not having enough lime juice–I just squeezed half a lime and hoped, so I thought the vinegar would help keep the flavor bright. I think it turned out great.

This could easily be a vegetarian main dish, particularly if you added some more vegetables or the black beans of the original recipe to give it a little more substance. As I made it, it definitely has the feeling of a side dish, and I’ll be eating it with the honey lime chicken recipe.


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