I just got back from a relaxing three-day Labor Day weekend, and I can’t stop thinking how great it was. Imagine if every weekend were three days long—work-life balance would be a whole lot easier. I spent most of my time testing recipes, cooking, and photographing food, which is exactly how I like to spend a long weekend. This month also marks the one-year anniversary of my blog, and I’m planning something special to celebrate. For now, let’s talk about this cilantro-lime quinoa.
Quinoa has been a staple in my kitchen this past year. I started with plain quinoa seasoned with salt and pepper, but I’ve been experimenting more lately—trying different varieties and flavor combinations. This simple mix of quinoa with a bit of salt and pepper, chopped cilantro, and fresh lime juice is my favorite. A word of caution: don’t add too much lime at once. It’s easy to overdo it, and an overly acidic dish is hard to fix.
This version of quinoa reminds me of Chipotle’s cilantro-lime rice, which is one of the reasons I love it so much. It’s bright, fresh, and goes well with many meals.
While the quinoa cooks, you can dice the onion and sauté it briefly in a lightly greased skillet. Meanwhile, chop the cilantro and green onion and squeeze the lime. I like to prepare everything while the quinoa finishes so assembly is quick and tidy.
Once the onions are softened and the quinoa is tender, combine everything in a large bowl. Add the sautéed onion to the quinoa, then fold in the chopped cilantro and lime juice. Stir gently to distribute the flavors evenly.
Give it a good stir and taste for seasoning. Add salt and pepper to balance the lime and bring out the flavors.
When you plate the quinoa, I like to finish with a scattering of green onion and a few extra sprigs of cilantro for brightness. If you love cilantro as much as I do, don’t be shy with it.
How do you like to enjoy quinoa? As a side, a base for bowls, or a light main? Share your favorite twist.
Cilantro Lime Quinoa
Ingredients
- 1 cup of uncooked quinoa, rinsed
- 1 small white onion, diced
- 1/4–1/2 cup cilantro, chopped (adjust to taste)
- Juice of 1/2 a lime
- Salt and pepper to taste
- Optional: sliced green onion for serving
Instructions
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Cook the quinoa according to package directions and set aside.
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Heat a small amount of oil in a skillet (or use olive oil spray) and sauté the diced onion until it becomes translucent, about 7–10 minutes.
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In a large bowl, combine the cooked quinoa, sautéed onion, chopped cilantro, and lime juice. Gently stir to combine.
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Season with salt and pepper to taste.
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Serve warm or at room temperature and enjoy.