This is an excellent, really flavourful side dish served hot, but is equally delicious the next day converted to a cold salad. You can add other diced veggies (cucumber, avocado, corn) and finely chopped kale and turn the leftovers in a hearty lunch salad.
I really liked this side. The flavor was different and intriguing (I think it was the pepitas which I've never cooked with before). I rinsed and then toasted the Quinoa and followed all the directions as stated. I ended up using a food chopper so my cilantro mixture didn't get quite the way I expected and the quinoa wasn't green like the picture. Next time I'll try my blender instead.
I definitely liked this dish! I forgot to buy the jalapeno, so used thai chili instead. It made it spicy, but it was still tasty!
We thought this was quite tasty. I served it with corn on the cob and a salad made with avocados, jicima, tomatoes, lime and cilantro. The best part of this dish is the pepita cilantro pesto. I may have to use that sauce again for other dishes. Thanks for posting, I would make this again.
This was a very tasty side dish - I served it topped with Ww Shrimp With Cilanto and Lime - 5 Pts. and Bek's Famous Pico De Gallo in place of the red peppers and green onions. Unfortunately, I had to omit the jalepeno for the kids, but I'm sure it would add a lot to the flavors. I will definitely make this again!
This is a very good side dish. Before I made it, I toasted my quinoa and then rinsed it. I did add an extra 1/4 cup of water to it, as it absorbed most of the water by about half way through the cooking time. I heated it a little right before serving since we wanted it to be hot. I think I would use a little less green onion next time. Definitely serve with the lime wedges, it gives it a great flavor. Thanks, Sweet Baboo!