Citrus Quinoa & Toasted Nuts Salad
Submitted by happyzhangbo
Citrus quinoa and toasted pepitas salad simmers quinoa with green chiles, onion, and garlic, then tosses with lime juice, cilantro, scallions, and toasted pumpkin seeds. A Southwestern-leaning grain salad.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
48 minCitrus quinoa and toasted pepitas salad is the Southwestern take on the grain bowl that works as both a vegetarian main and a lighter side, depending on how you portion it. The quinoa gets toasted dry first (four minutes in a hot skillet until the grains crackle and smell nutty), then rinsed to wash away any residual bitterness. That dual step, toast first and rinse second, is what separates this from bland boxed-grain versions.
Onion, canned mild green chiles, and garlic soften in a little oil before the quinoa goes back in with broth and simmers covered until the liquid disappears into tender, fluffy grains. Off the heat, toasted pepitas add crunch, a full cup of fresh cilantro brings grassy punch, sliced scallions give the green lift, and a good splash of fresh lime juice wakes the whole thing up.
Serve warm alongside grilled chicken or fish, or chill and pack for meal-prep lunches. It holds its texture for days.
Chef Tips
- Toast the quinoa before rinsing, not after. Wet quinoa won’t crackle or brown. This reverses the usual order and it matters.
- Use low-sodium broth. The quinoa soaks up the liquid completely, so whatever salt is in the broth ends up concentrated in every bite.
- Fluff with a fork, not a spoon. A spoon compacts the grains; a fork lifts and separates them so the salad stays light.
Variations
- Add a diced avocado and a handful of black beans for a bulked-up vegetarian main-course bowl.
- Swap pepitas for toasted pine nuts, slivered almonds, or chopped pecans.
- Stir in a spoonful of chipotle in adobo for a smokier, spicier lean.
Ingredients
Directions
Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, about 4 minutes.
Transfer to a fine sieve and rinse thoroughly.
Heat oil in a large saucepan over medium heat.
Stir in onion and cook, stirring often, until softened, 2 to 3 minutes.
Stir in chiles and garlic; cook, stirring, for 30 to 40 seconds.
Stir in the quinoa and pour in the broth, bring to a boil.
Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 22 to 25 minutes.
Stir in pepitas, cilantro, scallions, lime juice and salt to the quinoa, gently toss until well mixed.
Fluff with a fork.
Comments
