Ultra-Versatile Side Dish: Coriander & Lime Quinoa

This is an easy way to zest up everyone’s favourite (non) grain side dish!  Cook as you would normal quinoa, and with a few special extra little ingredients, you can make an otherwise overlooked side dish really shine on it’s own. Use this to add to tacos or wraps, as a side dish with roasted veggies, or use as the base of a nourishing Buddha bowl.

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What you’ll need:

  • 1 cup uncooked white quinoa

  • 2 cups water

  • 1 teaspoon turmeric powder

  • A few limes

  • one small bunch coriander, finely chopped

  • big pinch of salt

There are two additional optional ingredients here; garlic and fresh ginger. You can add either one or the other or both! Depending on which way you want to go with the dish. Garlic would be a small clove finely minced, and for ginger, about an inch sized knuckle, finely grated.


This dish is great on it’s own and if you’re looking for something pretty versatile and neutral, leave them out. For a Mexican dish, add garlic. If you’re looking for something more Asian-inspired or fresh and vibrant to add to salads, go for ginger. Feeling lucky and culinarily adventurous? Go for gold and do both! 



One of the secrets to really great quinoa is toasting it first before adding water. This will help maintain an ‘al dente’ texture and also brings out the quinoa’s naturally nutty flavour profile.

Heat quinoa on medium low heat sifting the pan often so as not to burn. You should be able to smell the toasty nuttiness and also see the colour turn a bit darker. If you’re using garlic or ginger, add these towards the end of the toasting process.

Once you hear quinoa start to pop, immediately add water and allow to boil before lowering heat to a low simmer. Add turmeric powder and stir well until there are no clumps.


Allow quinoa to cook until you begin to see tiny little ‘tails’ pop out. Remove from heat and allow to sit for about 5 minutes and then fluff with a fork. During this time, zest one of the limes and also add the juice to the mixture. Add the juice of one more lime and toss in chopped coriander. You can use any extra remaining limes to slice into wedges for serving.

Serve topped with Connect Foods Pink Himalayan Salt Pumpkin Seeds.

Store in the refrigerator for up to one week.





*Connect Foods Organic Products can be found at your nearest Woolworths