READY IN 50 mins

Red Quinoa Pilaf with Caribbean Flavors

Read Reviews (6)

"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!" — Always Cooking Up Something

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.

Kitchen-Friendly View

PREP 30 mins
COOK 20 mins
READY IN 50 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 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!

—Liz

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Most Helpful Critical Review

Jan 03, 2011

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

—BRG

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6 Ratings

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Feb 06, 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.

—KymInNM

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Mar 09, 2011

A very tasty and unusual pilaf, this recipe took quite a bit of work, but we really enjoyed it. Even if I never make it again, I will remember this meal.

—wildwomanjd

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Apr 15, 2010

I omitted the edamame, chile pepper, almonds, cranberries and cilantro. However I did add tomato, cucumber and a scrambled egg with some paprika. It turned inot quite a lovely colorful dish!

—kpizzle

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Apr 23, 2012

Delicious! I left out the serrano chile pepper and added a dash of chili flakes I had from a delivered pizza. I served this with italian dressing marinated chicken breasts that I grilled.

—suziann50

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Nutrition

Calories
178 kcal
9%

Carbohydrates
27.9 g
9%

Cholesterol
0 mg
0%

Fat
5.4 g
8%

Fiber
4.7 g
19%

Protein
7 g
14%

Sodium
163 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Red Quinoa Pilaf with Caribbean Flavors

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 178
Calories from Fat: 49

% Daily Value *
Total Fat 5.4g 8 %
** Saturated Fat 1.1g 5 %
Cholesterol 0mg 0 %
Sodium 163mg 7 %
** Potassium 269mg 8 %
Total Carbohydrates 27.9g 9 %
Dietary Fiber 4.7g 19 %
Protein 7g 14 %
** Sugars 7.1g
** Vitamin A 17 %
** Vitamin C 59 %
** Calcium 7 %
** Iron 9 %
** Thiamin 9 %
** Niacin 12 %
** Vitamin B6 7 %
** Magnesium 11 %
** Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.