LIZ: 3 stars
AMY: 2.5 stars
SPENCER: 3 stars
CARRIE: 2.5 stars
1 large onion, chopped (about 1 cup)
1 cup uncooked quinoa
1 1/2 cups reduced-sodium chicken broth
1 cup packed fresh cilantro leaves
1/4 cup raw unsalted hulled pumpkin seeds (pepitas)
2 cloves garlic, sliced
1/8 teaspoon ground cumin
2 tablespoons chopped green chilies (from 4.5 oz can)
1 tablespoon olive oil
1 can (15 oz) no-salt-added black beans, drained, rinsed
6 medium plum (roma) tomatoes, chopped (about 2 cups)
2 tablespoons fresh lime juice
1 avocado, pitted, peeled and thinly sliced
6 small sprigs fresh cilantro, leaves torn
1. Spray 3-quart saucepan with cooking spray; heat over medium heat. Add onion; cook 6-8 minutes, stirring occasionally, until golden brown. Stir in quinoa and broth. Heat to boiling; reduce heat. Cover; simmer 10 to 15 minutes or until all liquid is absorbed. Remove from heat.
2. Meanwhile, in a small food processor, place cilantro, pumpkin seeds, garlic and cumin. Cover; process, using quick on-and-off motions, 5 to 10 seconds. Scrap Side. Add chilies and oil. Cover; process using quick on-and-off motions, until paste forms.
3. Add cilantro mixture to cooked quinoa. Stir in beans, tomatoes and lime juice. Refrigerate at least 30 minutes to blend flavors.
4. To serve, divide salad evenly among 6 plates; top each serving with 2 to 3 slices avocado and 1 sprig cilantro.
I personally was not a huge fan of this dish. I don’t really like cilantro, so it is difficult to like dishes such as this one. I will continue to make dishes that I run the risk of not liking, because it is my hope that this recipe will be useful to someone somewhere and I don’t want to be someone who recommends or posts recipes without trying them out myself.
As always, if anyone tries this recipe and is able to make it better, then please comment below. I am always interested to hear how other peoples experience were similar or different to my own.