Recipe by Always Cooking Up Something
"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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red quinoa, rinsed and drained
frozen shelled edamame, thawed
unripe mango, shredded
red bell pepper, diced
serrano chile pepper, minced
green onions, chopped
fresh shaved coconut
chopped fresh cilantro
salt and ground black pepper to taste
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!
Something was off about the proportions of ingredients in this recipe - definitely too much lime and chile pepper.
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.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Red Quinoa Pilaf with Caribbean Flavors
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 49
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