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
Ingredients
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1
small onion diced
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1
lime, zest of half juice of whole lime
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1/4 cup
choped cilintro
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1 tablespoon
butter
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1 tablespoon
olive oil
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1.5 cups
quinoa
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3 cups
chicken stock
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1 to 2
bay leaves
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1 teaspoon
Adobo
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Salt and pepper to taste
Directions
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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!!
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