This is a fun take on Chipotle’s cilantro-lime rice, and it was a tasty side with beer can chicken. If you tossed it with some peppers and some tomatoes, it might also be a good lunch salad, too.
- 1 cup uncooked quinoa, rinsed and drained
- 2 cups vegetable or chicken stock
- cilantro, finely chopped, to taste (I used about a 1/4 cup)
- juice of 1 lime
- salt and pepper to taste
Bring quinoa and stock to a boil, then lower heat and simmer until tender, about 15 minutes. Cool quinoa and toss with a fork to fluff. Add cilantro, lime, salt, and pepper to taste and mix well.