Mexican Green Quinoa
User Reviews
5.0
3 reviews
Excellent
Mexican Green Quinoa
Report
If you're a fan of Mexican Green Rice (Arroz Verde), you'll love this Green Quinoa! Packed with fresh spinach, cilantro, and a touch of lime and jalapeño, it's a savory and healthy side dish that pairs well with just about everything!
Share:
Ingredients
- 1½ cups dry quinoa
- 5 ounces baby spinach about 4 cups tightly packed
- 1 small bunch cilantro, thick ends trimmed about 1¼ cups leaves and thin stems
- 1 large Jalapeno pepper roughly chopped
- 1 large shallot roughly chopped; or half of an onion
- 3 cloves garlic peeled and smashed
- 1 small lime halved
- 1 Tablespoon olive oil optional; omit for oil-free
- 2¾ cups water
- 1 teaspoon fine sea salt plus a pinch
- black pepper optional
Instructions
- Thoroughly rinse the quinoa. For an optional step to remove more of its bitterness, place the quinoa in a bowl, cover with water, and soak for about 5 minutes, agitating the water several times. Then rinse again and drain very well.
- In a large food processor, combine the spinach, shallot, jalapeno, 2 cloves of garlic, juice from half of the lime, and about ¼ cup of cilantro (mostly thin stems; we'll use the leaves later). Process until very finely chopped. Transfer to a bowl.
- In the food processor, pulse the remaining cilantro, 1 clove of garlic, a squeeze of lime juice, and a generous pinch of salt until finely chopped. Set aside.
- Preheat a large pot over medium heat, and add the oil. Saute the spinach mixture for 1-2 minutes, stirring frequently. Add the quinoa, water, and 1 teaspoon salt to the pot. Bring to a boil, cover, and reduce heat to low to maintain a simmer. Cook for about 15 minutes or until the quinoa is tender and all of the water has been absorbed. Fluff with a fork.
- Season the quinoa with black pepper and taste for salt. Add the chopped cilantro mixture to the pot, and fluff again to incorporate the greens. Serve hot.
Notes
- Substitutions
- Store leftover quinoa in the fridge for up to 5 days or freeze for up to 2 months. Reheat on the stovetop or in a microwave.
- Cilantro is a key ingredient in this recipe, but if you're not a fan, the dish is also delicious with fresh basil and parsley.
- If you avoid oil, it's fine to omit it.
- To prepare Mexican Green Rice, replace the quinoa with 1.5 cups white basmati rice, and reduce the water to 2 cups. The cook time is the same.
Nutrition Information
Show Details
Calories
190kcal
(10%)
Carbohydrates
30g
(10%)
Protein
7g
(14%)
Fat
5g
(8%)
Fiber
4g
(16%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Fiber | 4g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
