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!!