Mexican Quinoa With Pepita Cilantro Sauce Recipes

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VEGAN MEXICAN QUINOA BOWL WITH GREEN CHILE CILANTRO SAUCE



Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce image

Quinoa gets tossed with red bell peppers, black beans, romaine, and red onions, then smothered in a dairy-free sauce with a jalapeño kick. An easy meal!

Provided by Mackenzie Schieck

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 4

Number Of Ingredients 13

1 cup unsalted raw cashews
1 (4 ounce) can chopped green chile peppers
¼ cup hemp milk
½ jalapeno pepper with seeds, or more to taste
½ teaspoon salt
1 ¼ cups chopped fresh cilantro
3 cups water
1 ½ cups quinoa
2 romaine hearts, chopped
2 (15 ounce) cans black beans, rinsed and drained
3 cups chopped red bell pepper
½ cup chopped red onion
2 avocados, chopped

Steps:

  • Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth.
  • Pour cashew mixture into a small bowl; stir in 1 cup cilantro.
  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
  • Divide romaine lettuce among 4 bowls. Top with quinoa, black beans, red bell pepper, and onion. Drizzle cilantro sauce on top. Garnish with remaining 1/4 cup cilantro and chopped avocados.

Nutrition Facts : Calories 855.3 calories, Carbohydrate 110.2 g, Fat 35.2 g, Fiber 32.6 g, Protein 33.4 g, SaturatedFat 5.5 g, Sodium 1482.8 mg, Sugar 10.3 g

MEXICAN QUINOA WITH PEPITA-CILANTRO SAUCE



Mexican Quinoa With Pepita-Cilantro Sauce image

I found this recipe in the December Food Section of the newspaper, highlighted as one of the top recipes of the year. It is from The New Whole Grains Cookbook by Robin Asbell. I absolutely loved it, and couldn't stop eating, long after I was full. I always wash quinoa in five changes of cold water, draining between each wash, to be sure to get the bitter coating off, and use recipe#16399 before cooking any recipe using this grain. If you have pre-toasted quinoa on hand (as I usually do), and buy toasted, unsalted pepitas from the bulk food store (as I usually do), you can make this recipe in the time it takes the quinoa to cook...very fast, delicious, and nutritious.

Provided by Sweet Baboo

Categories     One Dish Meal

Time 20m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 13

1 1/2 cups water
1 cup quinoa, rinsed well (see comments in introduction)
1/2 cup pepitas (raw pumpkin seeds)
1 cup fresh cilantro leaf
2 large garlic cloves, peeled and halved
1/2 jalapeno, seeded, chopped
1/2 teaspoon kosher salt
1 teaspoon cumin
2 tablespoons extra virgin olive oil
1 teaspoon lime juice
1 large red bell pepper, diced
3 green onions, trimmed, thinly sliced on diagonal
1 lime, quartered (optional)

Steps:

  • In a small pot, bring water to boil over high heat. Add quinoa. Return to boil. Reduce heat to lowest setting; cover. Simmer 15 minutes. Water should be absorbed. Fluff with a fork. Let stand, covered, 5 minutes to finish steaming. Transfer to a bowl. (I usually cook my quinoa, after toasting, in the microwave with the 1 1/2 cups of boiling water from the kettle, covered, for 12 minutes on medium-low -- about the same time it takes to cook basmati rice in my microwave).
  • Meanwhile in a small skillet over medium-high heat, toast pepitas, shaking pan often, until they begin to pop and are fragrant and just starting to brown, 3-5 minutes.
  • Transfer to food processor or blender. Add cilantro, garlic, jalapeno, salt and cumin. Process, scraping sides frequently, until well-minced. With machine running, gradually add oil, then lime juice, processing until as smooth as possible, and scraping down sides as needed.
  • Stir pepita mixture, bell pepper and onions into quinoa. Stir well.
  • Serve warm. Pass lime wedges separately, if desired.

Nutrition Facts : Calories 328.9, Fat 17.5, SaturatedFat 2.6, Sodium 230.6, Carbohydrate 33.5, Fiber 5.3, Sugar 2.4, Protein 11.8

AUTHENTIC MEXICAN SALSA



Authentic Mexican Salsa image

This authentic salsa recipe will make your next large gathering a hit and leave people wanting more. Whether throwing a party or simply making some salsa for your own enjoyment, this recipe combines the perfect blend of spices and herbs for a wonderful eating experience. The versasility of this salsa is amazing! Try it on chips, eggs, grilled chicken or steak! This recipe is so simple, you dont need to roast peppers or cook the onion, throw it all in the blender and serve

Provided by saddlingup_nicole

Categories     Mexican

Time 15m

Yield 3 cups, 16 serving(s)

Number Of Ingredients 9

11 -15 dried arbol chiles (8-10 dried arbol peppers for Mild, 11-15 medium, 16-20 for Hot)
1 (14 ounce) can DelMonte stewed tomatoes, with juice
1/2 small yellow onion
1 jalapeno
1 bunch cilantro
1 garlic clove
1 teaspoon lemon juice or 1 teaspoon lime juice
1/2 teaspoon pepper
1/2 teaspoon salt

Steps:

  • Take the stems off the peppers and throw away the stems.
  • Place the peppers and seeds in the bender. Blend well.
  • Next toss in the stewed tomatoes with juice, 1 jalepeno (sliced), 1/2 yellow onion (quarterd), 1 garlic clove, handful of cilantro, lemon juice, salt and pepper and blend til you have the consistancy desired.
  • I dont like my salsa chunky, thats what Pico De Gallo is! I also dont want it to runny so it runs off your chips, so i just "pulse" it a few times.
  • If you feel the salsa looks to white from the onion this just means you need to add more cilantro to your salsa. Try the salsa with your chips and adjust the seasonings as needed.
  • Refridgerate for at least 1 hour before serving.

ROASTED POBLANO CILANTRO SAUCE



Roasted Poblano Cilantro Sauce image

This sauce is extremely versatile. It can be used as a dressing, sauce, a spread and a dip. Great on chicken, fish and pork. This has the essence of guacamole without the avocado. UPDATE: 9/15/2006- Adopted from the Recipezaar account.

Provided by SusieQusie

Categories     Sauces

Time 20m

Yield 1 1/2 cups, 6-8 serving(s)

Number Of Ingredients 8

2 poblano peppers, roasted, peeled and seeded
1/4 cup red onion, coarsely chopped
2 tablespoons fresh lime juice
3/4 cup olive oil
1/4 cup spinach leaves
1/4 cup cilantro leaf
2 teaspoons honey
salt & freshly ground black pepper

Steps:

  • In a blender or food processor, combine the poblanos, onion and lime juice and blend until smooth.
  • While the blender is running, add the oil slowly until emulsified.
  • Add the spinach and cilantro and blend until smooth.
  • Add the honey and season to taste with salt and pepper.
  • Serve at room temperature.

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