I generally hate updated versions of old classics. Let’s just be frank, very few of us can cover like Luther did with “Creepin'” so don’t try has been my philosophy for a long time. Go forth people and create anew!
With that in the atmosphere, I used to go to a nuevo Mexican restaurant in northern California that I considered gringofied. Several different friend groups frequently planned dates or group dinners at this place so I complied, didn’t complain aloud. There were two dishes on the menu I found simply amazing however even though I never tasted them in while living in Jalisco nor near Sonora one being Cilantro Rice; since I really try to limit my rice intake I came up with Cilantro Quinoa. Vegan for certain, we enjoyed this so much anytime I make a grain it may be this one from now on.
- 3 Cups Water
- 1 1/2 Cups Organic Quinoa
- 2 Organic Green Onions chopped
- 1 Not Chick’n Bouillon Cubes
- 1 Tbsp. Organic Earth Balance Buttery Spread
- 1/2 Cup Organic Cilantro chopped or torn
- 2 Dashes Real Salt (optional)
Bring water in a saucepan, butter spread and bouillon cube to a boil. Reduce heat to low and add quinoa and onions. Stir sporadically, cooking for about 20 minutes. When all the water has evaporated, remove from heat and stir in cilantro. Serves 8 to 10.amzn_assoc_placement = “adunit0”; amzn_assoc_search_bar = “true”; amzn_assoc_tracking_id = “collardsareth-20”; amzn_assoc_ad_mode = “manual”; amzn_assoc_ad_type = “smart”; amzn_assoc_marketplace = “amazon”; amzn_assoc_region = “US”; amzn_assoc_title = “My Amazon Picks”; amzn_assoc_linkid = “0b91028cea1d98ee08a599e44d1d509d”; amzn_assoc_asins = “B072VVM1NP,B01BNVGYXG,B07M5GR787,B071FNYFWW”; //z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US