{ Chili Lime Quinoa with Citrus Avocado Crema }

It’s Fiesta Friday and I am a sucker for a spicy quinoa dish! Here is a fiesta quinoa dish to make this weekend! I have shared a few versions of my FAVORITE Quinoa Tacos. Here is another version that can be served with out without the tortillas. This is a recipe for chili lime quinoa with black beans, topped with cumin Roasted Sweet Potatoes & Citrus Avocado Crema!


{ ingredients }

CHILI LIME QUINOA 

  • 2 Tbs. coconut oil (or olive oil)
  • 2 cups Vegetable Broth
  • 1 large Onion (white or red), finely chopped
  • 2 Tbs. Ground Cumin
  • 2 Tbs. Chili Powder (I like to use a couple different chili powders like a combination of chipotle, ancho and a basic medium chili powder blend)
  • 3 cloves minced Garlic
  • 1 Jalapeño, finely diced (seeds removed – optional)
  • 2 Tbs. tomato paste
  • 2 15-oz. cans Fire-Roasted Diced Tomatoes
  • 1 can of Rotelle with green chilies
  • 1 15-oz. can Black Beans, rinsed and drained
  • 2 cups Quinoa (I always prefer red quinoa or rainbow)
  • 3 large Carrots, finely chopped
  • Juice from 1 lime
  • Fresh ground sea salt & pepper to taste

CITRUS AVOCADO CREMA:

  • 1/2 cup plain Greek yogurt
  • 1 large avocado
  • 1 clove of garlic
  • 1 Tbs. coconut oil (or olive oil)
  • 2 Tbs. fresh herbs (basil, cilantro or mint)
  • Juice from 1 Lime
  • Sea salt


{ directions }

CHILI LIME QUINOA 

  1. Heat coconut oil in saucepan over medium heat. Add onion and carrots, and cook 5 minutes, or until soft. Add cumin, chili powder, tomato paste and garlic, and sauté 1 minute.
  2. Stir in tomatoes, Rotelle, quinoa, jalapeño and vegetable broth. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 25-30 minutes, or until quinoa is tender and liquid is absorbed. Add more broth and simmer longer if quinoa isn’t cooked yet.
  3. Mix in black beans. Season with lime juice, salt and pepper and/or more spices, if desired.
  4. Enjoy! Yum!

CITRUS AVOCADO CREMA:

  1. While your quinoa simmers, make your avocado crema. Add all ingredients to a blender or food processor and pulse until smooth. Refrigerate until ready to serve.

Makes 6-8 servings (58 Calories per serving  for quinoa stuffing only). I usually double this recipe to ensure I have leftovers! Quinoa shown here topped with fresh red onion, Citrus Avocado Crema and Cumin Roasted Sweet Potatoes.

{ Keep Cooking in Love & Light }

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