Citrus Cilantro Quinoa
Chipotle is my family’s go to fast food restaurant. Our local store knows us, when My girls or I walk in they start changing gloves and spoons and setting up the one employee that will service my bowl all the way down the line. I love it!
As much as I love a quick run to a fast food joint, I get more joy from taking what I like from those foods and trying to replicate it at home.
I am really excited to take all the things I love about Chipotle’s rice and be able to put them in this high protein grain. The quinoa adds a nuttiness that is quite enjoyable. Enjoy!
2 cups gluten free homeade beef stock, (or Pacific is a good store bought)
1 cup dry quinoa
1 tablespoon lemon zest
1 tablespoon lime zest
1/4 cup finely chopped cilantro
1/2 teaspoon sea salt
1/2 teaspoon fresh cracked pepper
1/4 shredded monterey jack cheese, optional
In a medium heavy bottomed stock pot, bring beef tock to a boil. Add quinoa, reduce heat to low and let simmer for twenty minutes. When cooked, add in remaining ingredients. Stir lightly with a large fork to incorporate. Serve immediately.