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    Home » Easy Tex Mex Recipes » Lime Cumin Quinoa

    Lime Cumin Quinoa

    May 19, 2014 · Modified: Nov 22, 2020 · by Sarah Mir

    You know that feeling you get when you read a recipe, just know that it will be delicious, and are totally pumped because you have everything to make it? In my case that was recently quite short lived as I proceeded to start making Indira's Foolproof Lime Cumin Quinoa only to realize that I had used up my can of black beans the day before. Sigh.

    But I really wanted Quinoa you know? In my head it was going to make up for all the ice creams and cookies I'd been having. So I did the only logical thing and powered on and boy am I glad I did. This was easy, quick and extremely flavorful. I resisted my very Pakistani urge to add green chilies and/or chili powder to this, but I imagine that those would make this dish even yummier.

    Oh, in case you're wondering, apparently quinoa's magic powers do not include erasing the after effects of consuming my Milk Chocolate Toffee Crunch Ice Cream. Oh well.

    My omission of black beans aside the only other change I made in this recipe was to throw in a handful of roasted cherry tomatoes. I love the sweet caramelly taste of roasted tomatoes and when cherry tomatoes start to come into season I tend to buy them, roast them and keep them handy. They are great as a side at brunch and a wonderful way to add more depth into light summer dishes like this one.

    IMG_3065

    Foolproof Lime Cumin Quinoa
    Serves 4

    ¾ cup Quinoa, dried
    ½ Bell Pepper, diced
    1 cup of tomatoes diced or roasted cherry tomatoes (whole)
    ½ cup Corn
    ¼ cup chopped Shallots
    ¼ cup cilantro

    Vinaigrette:
    Juice of 2 medium Limes (about ⅓ cup)
    2 tsp Cumin, ground
    1 tbsp + 1 tsp Olive Oil
    ¾ tsp Salt
    Black Pepper

    IMG_3028

    If you choose to roast up some cherry tomatoes like I did then preheat your oven to 325 degrees, toss a pint of cherry tomatoes with a little olive oil, salt and pepper and spread them on a baking sheet. Bake for 20 minutes then shake the pan to move them around and bake for another 10.

    IMG_3020

    Cook that pretty pretty Quinoa according to package directions and let it cool.

    IMG_3051

    Combine the ingredients for the vinaigrette in a bowl and whisk until it all comes together. Add the dressing to the quinoa along with all the other ingredients and stir gently to combine. Unless smushed quinoa is your thing...

    IMG_3058

    Taste, season if needed. Let the flavors sit to combine and eat it warm or cold. I liked mine warm topped with finely chopped cilantro and some cool sharp feta for contrast.

    IMG_3072

     

    « Milk Chocolate Ice Cream with Toffee Crunch
    Fish Kadhai/Karahi or Fish in Tomato Sauce »

    Reader Interactions

    Comments

    1. [email protected] says

      May 19, 2014 at 8:31 am

      Just awesome! You had me at lime 🙂

      Reply
      • sarahjmir says

        May 19, 2014 at 9:30 am

        we are kindred spirits 😉

        Reply
        • [email protected] says

          May 19, 2014 at 9:32 am

          That's lovely!!

          Reply
    2. Namrata says

      May 19, 2014 at 8:58 am

      Sounds delicious!

      Reply
      • sarahjmir says

        May 19, 2014 at 9:30 am

        Thanks 🙂

        Reply
    3. Anjana @ At The Corner Of Happy & Harried says

      May 19, 2014 at 10:16 am

      Looks lovely!

      Reply
      • sarahjmir says

        May 19, 2014 at 10:23 am

        Thanks Anjana!

        Reply
    4. wattwurmnashi says

      May 19, 2014 at 11:42 am

      I think that's because you've got the order mixed up! You should have quinoa first, your toffee choc ice cream after 😉

      Reply
      • sarahjmir says

        May 19, 2014 at 6:46 pm

        Aaahhh.. I knew I was doing something wrong 😉

        Reply
    5. MyNinjaNaan says

      May 19, 2014 at 12:10 pm

      ooh this looks great! I imagine it would be fabulous with some grilled chicken or shrimp!

      Reply
      • sarahjmir says

        May 19, 2014 at 1:42 pm

        I was thinking that too! Shrimp and Quinoa are so good together!

        Reply
    6. oceanviewkitchen says

      May 20, 2014 at 1:37 pm

      Looks really good! I think it's one of those dishes that will go well with grilled chicken or shrimp or a side salad or perfect just as is.

      Reply
      • sarahjmir says

        May 20, 2014 at 8:22 pm

        Thanks! Glad you popped by 🙂

        Reply
    7. Sadaf Afshan says

      May 21, 2014 at 12:16 pm

      This looks like a great way to have quinoa. The only that I have eaten quinoa is as a porridge.....would love to try this.

      Reply
      • sarahjmir says

        May 21, 2014 at 2:23 pm

        Wow. It didn't even occur to me to eat quinoa like that. Recipes???

        Reply
    8. illcookyouwash says

      June 16, 2014 at 3:02 pm

      Hi Sarah! I actually just realized that I never commented on this! I'm thrilled that you tried my Quinoa recipe and that it turned out so well. It looks beautiful! Sucks about the black beans but hey, it just gives you an excuse to make it again 🙂

      Reply

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    Hi, I'm Sarah! Welcome to Flour & Spice, the foodie world of a Pakistani origin Canadian mama of two whose busy life and love for food means practicality reigns supreme! I love baking (duh!), my readers (extra duh!), reading, coffee, singing loudly slightly off key, and aprons.

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