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 this is an amazing vegan side dish for a potluck.
- 1 2.5 Quart Saucepan I like non-toxic, ceramic pans
- 1 Measuring Cup
- 1 Serving Dish optional
- 1 Large Wooden Spoon Any heat safe spoon is sufficient
- 3 cups Water
- 1½ cups Organic Quinoa
- 2 Organic Green Onions, finely chopped
- 1 Not Chick'n Bouillon Cubes
- 1 tbsp Organic Earth Balance Buttery Spread
- ½ cup Organic Cilantro, torn or chopped
- 2 dashes Redmond's Real Salt optional
- Bring water, bouillon cube and butter substitute to a boil in the saucepan.
- Reduce the heat to low.
- Add quinoa and chopped onions.
- Stir and cover saucepan.
- Allow to cook for 20 minutes.
- Check after 15 minutes to ensure the quinoa is not burning on the bottom by stirring. If the quinoa is sticking, turn off the burner and remove the saucepan from the heat source.
- Once the liquid has totally evaporated (disappeared) the quinoa is ready.
- Remove from heat and stir in the cilantro. Serve immediately.
- 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.