Cilantro Lime Quinoa
When I posted my recipe for Quinoa “Fried Rice” over a year ago, quinoa was nothing more than a weird word no one could pronounce. But these days it seems that quinoa has grown to superfood status, and for good reason too! I no longer have to search for quinoa at a specialty store, I can find it with other grains in my local grocery store.
Before we get to the recipe, let me tell you a little bit about quinoa. It is technically a grain, however it contains all 9 essential amino acids which makes it a complete protein. It is gluten free, as well as cholesterol free. I’ve been substituting quinoa in my recipes that usually call for rice so that I can have whole grains and protein all in one. I have found that using chicken or vegetable stock instead of plain water has produced the best flavor. If you do use water be sure to add lots of seasoning, otherwise it just tastes like cardboard. No joke. Okay, let’s move on to the recipe!
Ingredients:
- 2 c chicken broth
- 1 c quinoa
- zest of 1 lime
- 2 tbsp lime juice
- 1/4 c chopped cilantro
- salt & pepper to taste
Directions:
Rinse quinoa in a mesh strainer thoroughly. This is a step that is often forgotten but is very important because it will remove the bitter taste that is often associated with quinoa.
Next place your quinoa in a medium pot and cook on med-high heat stirring constantly until all of the water has evaporated. This step will make your quinoa very fluffy!
Then add your chicken broth and bring to a boil. Once boiling, turn the heat to low, cover and cook for 15-20 minutes or until all of the liquid has been absorbed.
Take off the lid and let it sit for about 5 minutes, then fluff with a fork.
Transfer your quinoa to a large bowl and add all remaining ingredients.
Print: Cilantro Lime Quinoa
This dish can be used as a side to any Mexican flavored dinner. I like to top it with chicken that I’ve cooked with my homemade taco seasoning, salsa and guacamole. Yum!
