Quinoa with lime, chilli, coriander and rajas from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 123) by Diana Henry

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable stock for chicken stock, and poblano chillies for red peppers.

  • averythingcooks on January 07, 2023

    Scaled back to 1/3, this was a great little side for 2 + lunch for 1. For the "red chilies", I used fresnos and used a mix of roasted poblanos & Anaheims plus some pickled red peppadews as the "rajas". I also added sweet orange peppers with the sliced onions and replaced cilantro with a mix of fresh parsley & Thai basil. The lime & feta were perfect toppers but we left off the sour cream as it seemed unnecessary. An easy idea to repeat and play around with.

  • Frogcake on May 29, 2016

    I've made this fabulous dish as written. The second time I omitted the cumin and added sautéed Fiddleheads and ramps. The combination of flavours is unique due to the grated lime rind and chillies. I will be making this again!

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