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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Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

178 calories; protein 7g 14% DV; carbohydrates 27.9g 9% DV; fat 5.4g 8% DV; cholesterolmg; sodium 65.6mg 3% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/20/2010
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! Read More
(4)

Most helpful critical review

Rating: 3 stars
01/03/2011
Something was off about the proportions of ingredients in this recipe - definitely too much lime and chile pepper. Read More
(10)
7 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/03/2011
Something was off about the proportions of ingredients in this recipe - definitely too much lime and chile pepper. Read More
(10)
Rating: 3 stars
02/06/2010
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. Read More
(8)
Rating: 4 stars
07/20/2010
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! Read More
(4)
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Rating: 4 stars
03/09/2011
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. Read More
(3)
Rating: 3 stars
04/15/2010
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! Read More
(3)
Rating: 5 stars
04/23/2012
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. Read More
(1)
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