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
4 to 6 people
small onion diced
lime, zest of half juice of whole lime
1 to 2
Salt and pepper to taste
In This Recipe
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!!