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.