Mexican Quinoa With Pepita-Cilantro Sauce

Recipe by Sweet Baboo
READY IN: 20mins
YIELD: 6 cups




  • In a small pot, bring water to boil over high heat. Add quinoa. Return to boil. Reduce heat to lowest setting; cover. Simmer 15 minutes. Water should be absorbed. Fluff with a fork. Let stand, covered, 5 minutes to finish steaming. Transfer to a bowl. (I usually cook my quinoa, after toasting, in the microwave with the 1 1/2 cups of boiling water from the kettle, covered, for 12 minutes on medium-low -- about the same time it takes to cook basmati rice in my microwave).
  • Meanwhile in a small skillet over medium-high heat, toast pepitas, shaking pan often, until they begin to pop and are fragrant and just starting to brown, 3-5 minutes.
  • Transfer to food processor or blender. Add cilantro, garlic, jalapeno, salt and cumin. Process, scraping sides frequently, until well-minced. With machine running, gradually add oil, then lime juice, processing until as smooth as possible, and scraping down sides as needed.
  • Stir pepita mixture, bell pepper and onions into quinoa. Stir well.
  • Serve warm. Pass lime wedges separately, if desired.