While I’m still a big proponent of one pot meals, I often feel like I need to round out my repertoire of sides. It can be hard though, since I try not to eat too much rice, bread, or potatoes, foods with notoriously low nutrition values. I love using quinoa in place of rice though, since it’s great for soaking up flavors, but healthier and, in my opinion, tastier. This quinoa is just perfect for serving alongside Mexican food – simple, but tasty with the herbaceous and tart flavors of cilantro and lime a great match to the subtle nuttiness of the quinoa. It can really help complete a meal with grilled fish or meat or with black or pinto beans and is a wonderful base for a burrito (or burrito bowl).
Cilantro Lime Quinoa (adapted from Two Peas and Their Pod)
Yield: 4 servings
- 1 cup quinoa, rinsed well
- 2 cups water or stock
- 1/4 tsp salt
- 1/2 cup cilantro, finely chopped
- juice from 1 lime
- 1 clove garlic, minced
- 1/4 tsp granulated sugar
- pepper, to taste
- In a medium pot, combine 1 cup quinoa, rinsed well with 2 cups water or stock and 1/4 tsp salt, then bring to a boil.
- Lower heat, and let simmer, covered, until the quinoa has absorbed all the broth, about 15 – 20 minutes.
- When quinoa is done, remove from heat, and fluff with a fork.
- Stir in 1/2 cup cilantro, finely chopped, juice from 1 lime, 1 clove garlic, minced, 1/4 tsp granulated sugar, and pepper, to taste. Taste, and add more lime, sugar, or salt, if needed.