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 dish alongside your favorite grilled meat, poultry or seafood.
| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| 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 |
| 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 |
Reviews
Really delicious and healthy! A great side dish and I can also imagine it would work as a tasty base for a grain bowl with some other Mexican inspired ingredients (corn, black beans, avocado, proteins, etc.)
Taste great and quick to make! I’m sure I will be making it often.
Took to the cabin for a family vacation. Not only does it travel well – the family LOVED it!
The tastiest quinoa recipe we’ve tried!
Wonderful flavor and very filling!
I didn’t have a food processor so I used a blender. It worked out but it took a while because things weren’t mixing. I added a little bit more lemon because I like the taste of lemon. I think any of the ingredients could be adjusted to one’s likings. It’s a nice mixture of tastes
Followed the suggestion in the comments where I cooked the quinoa and added roughly chopped spinach and cilantro at the end. I only had a mexican blend cheese to add, which worked well. Recommend adding 2 more tbsp of cheese if you want to feel decadent. Paired it with some a Mexican shrimp recipe and it was delicious! My husband asked for seconds!
Very good dish, but I would hand chop the spinach, garlic, cilantro, etc. next time rather than using a food processor, add the garlic and jalapeno to the quinoa to cook until fragrant, turn off the heat, add the cheese, and then add the spinach, cilantro, and lime juice when slightly cooled.