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Red Quinoa Pilaf with Caribbean Flavors

Red Quinoa Pilaf with Caribbean Flavors

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
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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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

BRG
10

BRG

1/3/2011

Something was off about the proportions of ingredients in this recipe - definitely too much lime and chile pepper.

KymInNM
8

KymInNM

2/6/2010

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. It 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.

Liz
4

Liz

7/20/2010

tasty! I switched lentils for edamame because I didn't have any on hand, reduced the onions to 3, and used a habanero pepper instead of serrano. Really a nice dish with a Caribbean flair!

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