If you are like me, you are always looking for a healthy option you can make ahead for lunch. Quinoa always seems like a good healthy choice, but I haven’t really found a way I liked it…until now! This is light and fresh with lots of healthy additions. Bonus, it holds up really well all week! I like to make this on Sunday and it is just as good on Friday as it is on Monday. I love that I can eat it cold at my desk which makes life so easy. Let me know what you think!
Cilantro Lime Quinoa
2 cups uncooked quinoa
2 cups chicken stock
2 cups water
Juice and zest of 4-5 limes
2 Tablespoons honey
1 cup fresh cilantro, chopped
Kosher or sea salt
1/2 cup extra virgin olive oil
6 scallions, thinly sliced (white and green parts)
2 red or yellow bell peppers, chopped
3 carrots, chopped
1 can black beans, drained and rinsed
2 grilled chicken breasts, chopped
Rinse quinoa 3 times to remove the bitter outside layer. Cook the quinoa with chicken stock and water (I add a little extra liquid because we are at high altitude). Bring the liquid to a boil then reduce to simmer for 30 seconds, bring back to a boil for another 30 seconds then reduce to a simmer for about 20 minutes until cooked through and tender. Allow to cool.
In a large bowl, whisk the lime juice with the zest, honey, a pinch or two of salt & pepper, and olive oil, until the dressing comes together. Add the cilantro and mix.
Add the chopped scallions, peppers, carrots, black beans, chicken, and quinoa and gently toss in the dressing.
Garnish with additional cilantro and lime zest, if desired. Eat immediately or pack up for lunches for the week. Great hot or cold!