Cilantro Lime Quinoa

This tasty dish was served as part of a cod entree from our Battle Citrus, and was prepared by Iron Chef VMRCVM competitor Steve Rekant.  Actually, many of the dishes he made are some of my favorites from the battles we did (I was a judge, so I've eaten all of the recipes).  I'm posting just the Quinoa part of it here because you should buy the book to benefit the Class of 2013 (whenever I can get that done).  I'm in that kind of mood where I want to feature lesser-known but really healthy foods, and Quinoa is a high-protein grain alternative to rice.  Plus it's tasty, and I love anything with a citrus flavor, which this recipe gives.  So here it is, as given to me by the chef:

Cilantro Lime Quinoa

Ingredients

¼ cup butter (Kelly's note: personally, I favor Smart Balance)

1 onion, finely chopped

2 cloves garlic, finely chopped

1 bay leaf

1 cup quinoa, rinsed and drained

2 cups chicken or vegetable stock

2 cups water

2 tablespoons lime juice

2 tablespoons cilantro, minced

Directions

Melt the butter in a large saucepan over medium heat.  Add the onion and sauté for 8 to 10 minutes.  Add the garlic and bay leaf, stir, and cook for another 1 to 2 minutes.  Add the quinoa and stir until fully cooked.  Add the stock and water.  Bring to a boil.  Reduce the heat and simmer for about 10 minutes, until the quinoa is tender.  Drain and discard the bay leaf.  Stir in the lime juice and cilantro.  Serve.