Quinoa may be a little past its prime… it had its 15 minutes, and now people are starting to get over it and on to the next fabulous grain. I’m not quite there yet.
I love the texture of quinoa; little tiny bubbles that, let’s be honest, really just take up the flavor of whatever you cook them in or sauce them up with. That being said, if you don’t add a LOT of salt to the water when you make quinoa, you’re definitely making it wrong. I can’t even tell you, it makes such a huge difference, that you could almost eat quinoa plain…. almost. That’s really the best way to make a ‘pure’ quinoa, but another tip is to use chicken stock instead of water (this goes for most grains, just FYI). For a recipe like this, the stock would have changed the flavor profile a bit too much, so simply cook it in salt and water.
Also, if you don’t like cilantro… probably don’t make this… but you could still have a very tasty side dish if you omit the cilantro and stick with the lime and salt. Did someone say margarita quinoa?
Cilantro Lime Quinoa Salad
Yield about 4 servings
- 2 cups cooked quinoa (about 1/2 cup uncooked)
- 2 tablespoons lime juice (or more, to taste)
- 1 1/2 tablespoons cilantro, chopped
- 1/2 teaspoon salt
- Combine all of the ingredients together in a medium bowl and serve.
A great addition to this would be a dollop of Greek yogurt mixed with Sriracha to add a little spice!
Courses Lunch or Dinner