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! But Cilantro Quinoa defied the odds.
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 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. Coupled with some Vegan Ranch Style Beans you have a terrific dinner already planned.
- 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.