(cilantro, lime, jalapeno, and chilies)
The first time I tried this dish was when a girlfriend brought it to a “green” party. (Green meaning the color, not good for the planet.) This dish is chocked-full of flavorful green ingredients, and will pair well with any protein (white fish, chicken breast, etc.).
It not only serves well warm, but is still great cold on the second day. I grabbed this dish out of my fridge with a spoon, so needless to say, it was gone quickly! (Hence, second day and not more than that. haha)
Healthy and Fresh = yes, please!
|You can get a great deal on quinoa
in the bulk section of Whole Foods
§ 1 cup quinoa, rinsed (red is my favorite)
§ 2 cups fat free vegetable broth (or water)
§ 4oz can green chilies
§ 1 jalapeno, seeded and finely chopped
§ 1/4 cup green onions, chopped
§ Zest from 1 lime
§ 2/3 cup cilantro, finely chopped
§ Salt and pepper to taste
Cook Quinoa. Bring 2 cups stock to a boil. Add 1 cup quinoa. Cover, switch to medium low and simmer 15-20 minutes until all the water is absorbed. Allow to set to the side for 5 more minutes. Fluff with a fork.
While quinoa is cooking, prepare all of your other green ingredients.
Once quinoa is prepared and fluffed with a fork, add in remaining ingredients. Serve.