Ingredients for Mexican Quinoa With Pepita Cilantro Sauce
- 2 cups water
- 1 cup quinoa
- 1/2 cup pepitas
- Cilantro Leaf
- Garlic Cloves
- 1/4 jalapeño pepper (seeded and minced)
- Kosher Salt
- 1/4 teaspoon cumin
- Extra Virgin Olive Oil
- 2 tablespoons lime juice
- Red Bell Pepper
- Green Onions
- Lime
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How to Make Mexican Quinoa With Pepita Cilantro Sauce
- Rinse 1 cup quinoa under cold water 5 times, draining thoroughly between each rinse.
- In a medium saucepan, bring 2 cups of water to a boil over high heat.
- Add the rinsed quinoa to the boiling water.
- Bring the mixture back to a boil, then reduce heat to the lowest setting.
- Cover the saucepan and simmer for 15 minutes, or until all the water is absorbed.
- Remove from heat and fluff the cooked quinoa with a fork. Let stand, covered, for 5 minutes to finish steaming.
- While the quinoa cooks, toast 1/2 cup pepitas in a small skillet over medium-high heat, shaking frequently, until they begin to pop and are lightly browned (3-5 minutes).
- Transfer the toasted pepitas to a food processor or blender.
- Add 1/2 cup packed cilantro, 2 cloves garlic (minced), 1/4 jalapeño pepper (seeded and minced), 1/2 teaspoon salt, and 1/4 teaspoon cumin to the food processor.
- Process until finely minced, scraping down the sides as needed.
- With the food processor running, gradually add 1/4 cup olive oil, then 2 tablespoons lime juice, until completely smooth. Scrape down sides as needed.
- In a large bowl, combine the cooked quinoa, pepita sauce, 1/2 cup chopped red bell pepper, and 1/4 cup chopped red onion.
- Stir well to combine all ingredients.
- Serve warm. Garnish with lime wedges, if desired.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
9g
Fat
13g
Carbs
11g
