Green Spinach Quinoa
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 200 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 1.5 grams
- Sodium
- 410 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 4 grams
- Protein
- 7 grams
- Sugar
- 2 grams
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
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.