“A tasty quinoa dish with the zing of lime and a depth of tropical and not-so-tropical flavors. Goes great with jerk-style grilled meats!” - by Always Cooking Up Something
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Place the quinoa into a saucepan over medium-high heat, and toast the quinoa in the dry pan, shaking the pan frequently, until the quinoa is dry and giving off a roasted fragrance, 2 to 5 minutes. Stir in water and a pinch of salt, bring to a boil, cover, reduce heat, and simmer the quinoa for about 10 minutes.
- Stir in the edamame, mango, bell pepper, and serrano chile, cover, and simmer the mixture until the water has been absorbed and the quinoa is fluffy, about 5 more minutes. Stir in the green onions, almonds, cranberries, coconut, cilantro, lime juice, balsamic vinegar, and salt and pepper. Bring the mixture back to a simmer, and serve hot.
Nutrition
Amount Per Serving (8 total)
- Calories
- 178 cal
- 9%
- Fat
- 5.4 g
- 8%
- Carbs
- 27.9 g
- 9%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"Something was off about the proportions of ingredients in this recipe - definitely too much lime and chile pepper...." See more"
KymInNM
"I'm all for interesting and unusual flavor combinations, and I love a good sweet/savory dish, but these ingredients just did not work together. Honestly, it tasted like I cleaned out my refrigerator. ..." See moreIt needs some type of seasoning to tie everything together. It was also very oniony. I think you'd be better off omitting the edamame (which I love, but which just doesn't blend here) and red peppers, using red onions caramelized in coconut oil, and increasing the salt. Thanks, but this isn't a keeper for me."
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