A vibrant and flavorful quinoa dish infused with fresh herbs and a citrusy kick, perfect for a healthy and satisfying meal.
Toast the quinoa in a dry skillet over medium heat until aromatic and slightly browned.
Stir constantly to prevent burning and ensure even toasting.
Rinse the toasted quinoa under cold water using a fine sieve and drain well.
Rinsing removes any residual bitterness from the quinoa.
Heat olive oil in a large saucepan over medium heat. Sauté the onion until softened, about 3 minutes.
Stir frequently to avoid browning the onion too much.
Add the green chilies and garlic to the onion and cook for an additional minute.
Cook just until fragrant to avoid burning the garlic.
Stir in the quinoa and vegetable broth. Bring to a simmer, then reduce heat, cover, and cook until the quinoa is tender and the liquid is absorbed, about 20 minutes.
Check occasionally to ensure the quinoa doesn't stick to the bottom of the pan.
Fluff the cooked quinoa with a fork and mix in the cilantro, scallions, lime juice, and salt.
Adjust the lime juice and salt to taste for a balanced flavor.
Serve the quinoa warm, garnished with additional cilantro if desired.
Pair with your favorite protein or enjoy as a standalone dish.
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