We are eating 30 Days of Quinoa this month. This is no. 24. See the rest of the quinoa dishes >> here <<
Cilantro and mint are probably two of our most hated herbs in cooking…
Which is why it makes total sense that they star in this quinoa that we served alongside David Chang’s Momofuku Brussels Sprouts.
Because see, we used to hate Vietnamese fish sauce too, and the brussels sprouts are doused in a fish sauce vinaigrette.
But we’ve gotten over the fish sauce problem, so much so that we can’t get enough of the stuff. We have, in fact, taken a bowl of simple steamed quinoa and just drizzled with with fish sauce (don’t worry, we won’t post a “recipe” here for that one).
So we figure that at some point we’ll eventually get over the cilantro and mint problem. Maybe even with this bowl of Cilantro Mint Lime Quinoa, because honestly, the herbs just work so well with everything else.
Cilantro Mint Lime Quinoa
makes a very large bowl, suitable for a side dish for 4, with leftovers for the next day
3 cups cooked quinoa (we used black), cooled to room temperature
½ red onion, small dice
small handful cilantro (leaves only) chopped
small handful mint leaves, chopped
2 tablespoons very mild, light olive oil (or canola oil)
juice from half lime
salt and pepper to taste
Toss everything together in a large bowl. Taste for seasoning. Adjust with additional lime juice, salt, and/or pepper.
Serve with Momofuku Brussels Sprouts, or pretty much anything else.