{"id":1040,"date":"2025-03-16T02:00:06","date_gmt":"2025-03-16T02:00:06","guid":{"rendered":"https:\/\/kayeskinner.com\/food\/cilantro-lime-quinoa\/"},"modified":"2026-03-28T02:43:49","modified_gmt":"2026-03-28T02:43:49","slug":"cilantro-lime-quinoa","status":"publish","type":"post","link":"https:\/\/kayeskinner.com\/food\/cilantro-lime-quinoa\/","title":{"rendered":"Cilantro Lime Quinoa"},"content":{"rendered":"<p>1 cup  quinoa<br \/>\n2 teaspoons  canola oil<br \/>\n1   medium onion, chopped<br \/>\n1 4-ounce can  chopped green chiles<br \/>\n2 cloves  garlic, minced<br \/>\n1 14-ounce can  reduced-sodium chicken broth, or vegetable broth<br \/>\n1\/4 cup  pepitas, toasted (see Note)<br \/>\n3\/4 cup  coarsely chopped fresh cilantro<br \/>\n1\/2 cup  chopped scallions<br \/>\n2 tablespoons  lime juice<br \/>\n1\/4 teaspoon  salt<br \/>\n<!--more--><br \/>\nToast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly.<\/p>\n<p>Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add chiles and garlic; cook, stirring, for 30 seconds. Add the quinoa and broth; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.<\/p>\n<p>Add pepitas, cilantro, scallions, lime juice and salt to the quinoa; mix gently and fluff with a fork.<br \/>\n<A href=\"http:\/\/www.fitnessmagazine.com\/recipes\/recipecomdetail.jsp?recipeId=25113181\">Original<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 cup quinoa 2 teaspoons canola oil 1 medium onion, chopped 1 4-ounce can chopped green chiles 2 cloves garlic, minced 1 14-ounce can reduced-sodium chicken broth, or vegetable broth 1\/4 cup pepitas, toasted (see Note) 3\/4 cup coarsely chopped fresh cilantro 1\/2 cup chopped scallions 2 tablespoons lime juice 1\/4 teaspoon salt<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35],"tags":[],"class_list":["post-1040","post","type-post","status-publish","format-standard","hentry","category-side"],"_links":{"self":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/1040","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/comments?post=1040"}],"version-history":[{"count":1,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/1040\/revisions"}],"predecessor-version":[{"id":2653,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/1040\/revisions\/2653"}],"wp:attachment":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/media?parent=1040"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/categories?post=1040"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/tags?post=1040"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}