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Author Notes: I love to serve this recipe as an alternative of cilantro and lime rice. It goes great with Merril's "Slow cooked pork tacos" and BARBACOA BEEF CHEEK TACOS by aargersi —adamnsvetcooking
Serves 4 to 6 people
- 1 small onion diced
- 1 lime, zest of half juice of whole lime
- 1/4 cup choped cilintro
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1.5 cups quinoa
- 3 cups chicken stock
- 1 to 2 bay leaves
- 1 teaspoon Adobo
- Salt and pepper to taste
- Melt the butter with the olive oil in a Dutch oven. Add the onions and sweat until translucent about 5 mins. Add the bay leaves and Adobo. Season with salt and pepper. Add the quinoa and mix to coat, and toast for 3 to 5 mins. Add the lime zest, lime juice and the chicken stock. Adjust for seasoning if needed. Bring to boil, reduce to simmer and cover. Cook the quinoa on low simmer for about 20 mins or until cooked though. At the end add the cilantro and fluff with a fork. Serve!!
- This recipe was entered in the contest for Your Best Quinoa Recipe
- This recipe was entered in the contest for Your Best Citrus Recipe
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