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Healthy Recipes using Whole Leaf Culantro

Culantro and Quinoa Salad

A refreshing salad combining protein-rich quinoa with the aromatic flavor of whole leaf culantro, perfect for a light lunch or dinner.

Ingredients
  • 1 cup cooked quinoa
  • 1/2 cup chopped whole leaf culantro
  • 1 cup diced cucumber
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine the cooked quinoa, chopped culantro, cucumber, cherry tomatoes, and red onion.
  2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  3. Pour the dressing over the salad and toss gently to combine before serving.

Culantro Infused Chicken Stir-Fry

A vibrant stir-fry featuring tender chicken and colorful vegetables, enhanced with the unique flavor of whole leaf culantro.

Ingredients
  • 1 lb chicken breast, sliced
  • 1 cup bell peppers, sliced
  • 1 cup broccoli florets
  • 1/2 cup whole leaf culantro, chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
Instructions
  1. Heat sesame oil in a large skillet over medium heat.
  2. Add garlic and chicken, cooking until chicken is browned and cooked through.
  3. Stir in bell peppers, broccoli, soy sauce, and culantro, cooking until vegetables are tender, then serve.

Culantro and Avocado Toast

A nutritious twist on classic avocado toast, topped with fresh whole leaf culantro for an added burst of flavor.

Ingredients
  • 2 slices whole grain bread
  • 1 ripe avocado
  • 1/4 cup whole leaf culantro, chopped
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Red pepper flakes (optional)
Instructions
  1. Toast the whole grain bread until golden brown.
  2. In a bowl, mash the avocado with lime juice, salt, and pepper.
  3. Spread the avocado mixture on the toast and top with chopped culantro and red pepper flakes if desired.

Culantro and Black Bean Tacos

Delicious and healthy tacos filled with black beans, fresh vegetables, and the zesty flavor of whole leaf culantro.

Ingredients
  • 8 corn tortillas
  • 1 can black beans, rinsed and drained
  • 1 cup diced tomatoes
  • 1/2 cup whole leaf culantro, chopped
  • 1 avocado, sliced
  • 1/2 cup shredded cabbage
  • Lime wedges for serving
Instructions
  1. Warm the corn tortillas in a skillet.
  2. In a bowl, mix black beans, tomatoes, and chopped culantro.
  3. Assemble tacos by filling tortillas with the black bean mixture, avocado, and cabbage, then serve with lime wedges.

Culantro Pesto Zoodles

A healthy alternative to traditional pasta, this dish features zucchini noodles tossed in a vibrant culantro pesto.

Ingredients
  • 2 medium zucchinis, spiralized
  • 1/2 cup whole leaf culantro
  • 1/4 cup walnuts
  • 1/4 cup olive oil
  • 2 cloves garlic
  • Salt and pepper to taste
  • Parmesan cheese for garnish (optional)
Instructions
  1. In a food processor, blend culantro, walnuts, garlic, olive oil, salt, and pepper until smooth to create the pesto.
  2. Toss the spiralized zucchini with the pesto until well coated.
  3. Serve immediately, garnished with Parmesan cheese if desired.

Culantro and Sweet Potato Soup

A comforting and nutritious soup made with sweet potatoes and whole leaf culantro, perfect for a cozy meal.

Ingredients
  • 2 medium sweet potatoes, peeled and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup whole leaf culantro, chopped
  • Salt and pepper to taste
  • Olive oil for sautéing
Instructions
  1. In a pot, heat olive oil and sauté onion and garlic until translucent.
  2. Add sweet potatoes and vegetable broth, bringing to a boil, then simmer until sweet potatoes are tender.
  3. Stir in culantro, blend until smooth, and season with salt and pepper before serving.

Culantro and Citrus Grilled Shrimp

Succulent shrimp marinated in a citrus and culantro blend, grilled to perfection for a healthy and flavorful dish.

Ingredients
  • 1 lb shrimp, peeled and deveined
  • 1/4 cup whole leaf culantro, chopped
  • Juice of 2 limes
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
Instructions
  1. In a bowl, mix culantro, lime juice, olive oil, garlic, salt, and pepper to create the marinade.
  2. Add shrimp to the marinade and let sit for 30 minutes.
  3. Grill shrimp for 2-3 minutes on each side until cooked through, then serve.

Culantro and Chickpea Salad

A protein-packed salad featuring chickpeas and fresh whole leaf culantro, tossed in a light vinaigrette.

Ingredients
  • 1 can chickpeas, rinsed and drained
  • 1/2 cup whole leaf culantro, chopped
  • 1/2 cup diced red bell pepper
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine chickpeas, culantro, bell pepper, and red onion.
  2. In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
  3. Pour the dressing over the salad and toss to combine before serving.

Culantro and Egg Breakfast Bowl

A hearty breakfast bowl featuring scrambled eggs, sautéed vegetables, and fresh whole leaf culantro for a nutritious start to the day.

Ingredients
  • 2 eggs
  • 1/2 cup spinach
  • 1/4 cup whole leaf culantro, chopped
  • 1/4 cup diced tomatoes
  • Salt and pepper to taste
  • Olive oil for cooking
Instructions
  1. In a skillet, heat olive oil and sauté spinach and tomatoes until wilted.
  2. Whisk eggs in a bowl, season with salt and pepper, then pour into the skillet.
  3. Scramble until cooked through, then stir in chopped culantro and serve warm.

Culantro and Coconut Rice

A fragrant coconut rice dish infused with the unique flavor of whole leaf culantro, perfect as a side for any meal.

Ingredients
  • 1 cup jasmine rice
  • 1 cup coconut milk
  • 1/2 cup water
  • 1/2 cup whole leaf culantro, chopped
  • Salt to taste
Instructions
  1. In a pot, combine rice, coconut milk, water, and salt, bringing to a boil.
  2. Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender.
  3. Stir in chopped culantro before serving as a flavorful side dish.