Red Quinoa Pilaf with Caribbean Flavors

6
Always Cooking Up Something 126

"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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Ingredients

50 m servings 178 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.
  2. 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.

Reviews

6
  1. 7 Ratings

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Most helpful positive review

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!

Most helpful critical review

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

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 refriger...

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!

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.