I have a confession to make. I'm not a big fan of cilantro. I used to have a Russian piano teacher when I was in high school. I was over at her house one day practicing for a competition, and she invited me to stay for dinner. She was making fish stew and asked me if I liked cilantro. I couldn't quite understand her, but knew enough to know that she was asking about some herb she had grown in her garden, so I said yes.
Well I was wrong. Very wrong. She tossed handfuls and handfuls into her fish stew... I don't really like fish either. I wasn't super impressed with the entire experience. So ever since then, I've despised cilantro.
When I was home for Christmas, though, Mom talked all about this delicious quinoa salad she makes, and how she puts handfuls and handfuls of cilantro in it. I was skeptical at best, but then I came back, was gathering all my fruits and veggies for my juice cleanse, and cilantro was $0.50/bunch. I gave it several dirty looks, and then I bought some. This is what resulted.
1 c. uncooked quinoa
2 c. reduced-sodium chicken broth
a handful (or more, if you like it) of cilantro
1/2 white onion, diced
2 green onions, chopped
2 cloves garlic
1 can kidney beans or black beans, drained and rinsed
juice of 1/2 lemon
a few liberal shakes of curry powder
Saute the onion and garlic in a little evoo in the bottom of a saucepan. When it looks suitably done, toss in your chicken stock and bring to a boil. Dump in the quinoa, green onion, and cilantro. Cover and reduce heat to low.
Leave it alone (don't peek under the lid!) for 15 minutes. Then toss in the beans, lemon juice, and curry powder. Stir it all together and let it simmer there for another five minutes or so, until the liquid is absorbed.