| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 352 | 16g | 2g | 47g |
| sugars | fibre | protein | salt |
| 13g | 6g | 9g | 0.2g |
One recipe I’ve consistently adored is the Pipicha and Lime Quinoa. This vibrant dish is more than a meal – it’s a celebration of flavors, a culmination of traditional and innovative, and a healthy, heart-filling moment on a plate. With its unique blend of traditional ingredients with a few modern ones, the real essence of a quintessential Tex-Mex cuisine is truly reflected. As a true blue Texan, I thoroughly enjoy giving our beloved Southern recipes a vibrant revamp and this dish embodies just that.
A Healthful Recipe you will love
The health benefits of this sumptuous culinary concoction are noteworthy as well. This dish carries all the benefits of a hearty quinoa salad – abundant in fiber, rich in protein, and with a low glycemic index. With the addition of fruits like mango and pineapple, you get a burst of vitamins and antioxidants in every bite. The use of Pipicha leaves, an indigenous herb from Mexico and Central America, often used in Oaxaca cuisine, gives a unique aroma reminiscent of cilantro and arugula. This herb is packed with beneficial properties, including aiding digestion and fostering a healthy heart. Read more here.
A Perfect Pair to Many
The Pipicha and Lime Quinoa salad is a versatile meal that pairs well with a number of dishes, making it an essential addition to any dining occasion. With its light, refreshing, and fruity tones, this quinoa salad would perfectly complement protein-rich dishes such as grilled chicken, baked fish, or even a spicy barbecued brisket. For those who prefer vegetarian or vegan options, it’s a superb side to sautéed veggies or roasted sweet potatoes here. Or, serve it with a gazpacho here on a warm day for a cooling and satisfying meal. The possibilities are virtually endless!
Every time I make the Pipicha and Lime Quinoa, it’s like a taste of home in a bowl, evolved. The traditional Texan flavors I grew up with are livened up with fruity bursts and zesty lime. It’s a food representation of my journey – reminiscing my past and embracing the changing time, all while delivering a cornucopia of health benefits. That’s exactly why I love this recipe.
What You’ll Need
- 2 cups of Quinoa
- 4 cups of Water
- 1 cup of Pipicha leaves, chopped
- Zest and juice of 3 Limes
- 1 cup of diced Bell Pepper
- 1 cup of diced Mango
- 1/2 cup of diced Cucumber
- 1 cup of diced Pineapple
- Salt to taste
- 1/2 cup of Olive Oil
Method
Step One
To start with, take a medium-sized saucepan and put it on medium heat. Add your 2 cups of quinoa and 4 cups of water into the saucepan. After it starts boiling, reduce the heat and let it simmer for about 15 minutes or until the quinoa is tender and the water is absorbed.
Step Two
While the quinoa is cooking, prepare your other ingredients. Start by chopping up your pipicha leaves. After that, zest and juice your limes. Make sure you set aside both the zest and the juice. Dice the bell pepper, mango, cucumber and pineapple and set aside.
Step Three
When the quinoa has finished cooking, remove it from heat and let it cool down for a little bit. Once it is cool enough to handle, fluff it with a fork to prevent it from clumping together.
Step Four
Add your pipicha, lime zest, lime juice, bell pepper, mango, cucumber, pineapple and olive oil. Make sure to mix these ingredients well to fully incorporate them into the quinoa.
Step Five
To finish, season your quinoa with salt to taste. You can adjust the quantity depending on your preference. After mixing in the salt, your Pipicha and Lime Quinoa is ready to be served. Enjoy it as a side dish or a standalone salad.
