All the flavors in this dish balance out so well and compliment each other. I wanted to just take the spoon and not stop eating but I forced myself to walk away after a small amount, knowing that if I didn't stop, I never would. So guess what I will be having for lunch tomorrow? You guessed right....Cilantro Lime Quinoa!
Recipe Adapted From:
1 cup quinoa
2 tsp olive oil
1 onion, chopped
1 (4 oz) can diced green chiles
2 cloves garlic, chopped
14 oz chicken broth
1/4 cup pepitas
3/4 cup cilantro, chopped
1/2 cup green onions, chopped
2 Tbsp lime juice
1/4 tsp salt
Place the dry quinoa in a small skillet. Toast over medium fire for about 5 minutes or until it crackles. Then take the toasted quinoa and place it in a sieve and rinse it thoroughly and set aside.
Place the pepitas in the same skillet and toast them dry for about 2-4 minutes or until they begin to brown. Set aside.
Heat the olive oil in a saucepan over medium heat. Add the onion and cook for about 2-3 minutes, or until softened. Add the green chilies and the garlic and stir it together with the onions. Add the quinoa and the chicken broth. Bring to a simmer. Lower the heat and place a cover on the pan. Simmer on low heat until the broth has all been absorbed and the quinoa is tender. This should take about 20-25 minutes.
Add the pepitas, cilantro, green onions, lime juice and salt. Fluff the quinoa with a fork and serve warm.