Mexican Green Quinoa

Quinoa has Peruvian origins and was named the "mother grain" by the ancient Incas. The grain (which is actually part of the same family[ as spinach) is high in protein and has a large nutrient-rich germ. Quinoa seeds are naturally coated in saponins, which have a bitter, soapy taste, so be sure to thoroughly rinse the grains before cooking them. Serve this simple but delicious dish alongside grilled chicken or enchiladas.]

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 cup quinoa
  • 2 cups baby spinach
  • 1/2 cup loosely packed fresh cilantro leaves
  • Juice of 1 lime
  • 1/2 small jalapeno, seeded
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic
  • Kosher salt
  • 2 tablespoons Parmesan or Cotija cheese
Directions
  • Bring a medium saucepan filled two-thirds full of water to a boil. Place the quinoa in a fine mesh strainer and rinse a few times. Add the quinoa to the saucepan, lower the heat and simmer until the grains are tender and the germ (which looks like a white tail) just shows inside each grain, about 12 minutes. Strain the quinoa and rinse under cold water. Drain again, then set aside to dry out well.

  • Meanwhile, combine the spinach, cilantro, lime juice, jalapeno, oil and garlic in a food processor and pulse until finely chopped.

  • Combine the quinoa, the spinach mixture, and 3/4 teaspoon salt in the same saucepan the quinoa cooked in and set over medium-low heat. Cook, stirring, until warmed through, about 3 minutes. Stir in 1 tablespoon of the cheese. Transfer to a serving dish and sprinkle with the remaining 1 tablespoon cheese. Serve warm or at room temperature.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Fresh, Wholesome Side Dishes