This anything-but-boring side is inspired by a zingy green sauce that’s often served with Peruvian chicken. I’ve added avocado so that the sauce stands up to the quinoa.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 10 minutes
Serves: 4
Ingredients
- 1 bunch cilantro
- 1 jalapeño pepper
- 1 avocado
- 1 lime, halved
- 1/2 tsp. kosher salt
- 3 cups cooked warm or cold quinoa (see TIP below)
Instructions
- Set aside a few sprigs of cilantro. Chop the remaining cilantro, the jalapeño, and the avocado. Juice half the lime.
- Combine the cilantro, avocado, jalapeño, lime juice, and salt in a food processor. Process into a smooth sauce.
- In a medium bowl, toss the quinoa with the sauce. Spoon into a serving dish. Top with the reserved cilantro sprigs and serve with the remaining lime half.
TIP: Two steps to perfectly cooked quinoa: (1) Toast the seeds in a dry pan for a few minutes to bring out their subtle, nutty flavor. (2) Add the water and cook until their tiny “tails” unfurl.
Nutrition Information
Per serving (3/4 cup):
- Calories: 230
- Total fat: 8 g
- Sat fat: 1 g
- Carbs: 34 g
- Fiber: 7 g
- Total sugar: 2 g
- Added sugars: 0 g
- Protein: 7 g
- Sodium: 260 mg
