After making those Plant-chiladas last week, I had tons of cilantro left over. So, since Trey raves about cilantro lime rice EVERY time he eats it, I figured I wouldn’t compete with Whole Foods (or Chipotle is the other place I think he gets it?) and go for the quinoa version instead. I got the recipe from one of my favorite food blogs and made this during finals week for a fresh, healthy but very easy side dish. I had it with black beans for lunch one day and with chicken and veggies for dinner.
–2 cups chicken (or vegetable) broth
–1 cup quinoa, rinsed and drained
–2 cloves garlic, minced
— fresh lime juice from 1.5 large limes
–1/3 cup chopped cilantro
–1/4 tsp granulated sugar
–salt and pepper, to taste
Directions: In a large pot, bring the 2 cups of vegetable broth to a boil. Stir in quinoa and cook until quinoa is tender and broth has evaporated, about 20 minutes. Fluff quinoa with a fork, stir in remaining ingredients and enjoy.
Source: Two Peas and Their Pod