Cilantro-lime quinoa

Are you one of those unfortunate souls who can't stand the taste of cilantro?

I'm sorry.

Not that it's my fault, but I'm sorry that you will not be enjoying this deliciously tart, nutty side dish anytime soon.

I've become a big fan of buying ingredients that can multitask, like a bunch of cilantro, without dictating that you make exactly the same meal--or even genre of meal--twice in the same week. For that reason, among others, I was giddy to see a recipe for sweet potato samosas with cilantro in the most recent issue of Clean Eating Magazine...but that's a future post!

Anyway, back to this "recipe." I put a few things into my rice cooker (two rice-cooker-measuring-cups of quinoa, three of water, the juice from one lime, some dried coriander, a sprinkle of kosher salt, a generous handful of chopped cilantro, and a packet of Trader Joe's chicken stock concentrate) and switched it to "cook." Thirty minutes later, we had steamy, flavorful quinoa that was the perfect complement to our grilled chicken and homemade pico de gallo (another use for cilantro). Yum.