Mexican Green Quinoa
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
49
Spice
43
Sweetness
42
Sourness
39
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 cup
Quinoa2 cups
Baby Spinach1 small
Jalapeno (seeded)1 tbsp
Extra-Virgin Olive Oil1 clove
Garlic2 tbsps
ParmesanDirections:
1
Bring a medium saucepan filled two-thirds full of water to a boil
2
Place the quinoa in a fine mesh strainer and rinse a few times
3
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
4
Strain the quinoa and rinse under cold water
5
Drain again, then set aside to dry out well
6
Meanwhile, combine the spinach, cilantro, lime juice, jalapeno, oil and garlic in a food processor and pulse until finely chopped
7
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
8
Cook, stirring, until warmed through, about 3 minutes
9
Stir in 1 tablespoon of the cheese
10
Transfer to a serving dish and sprinkle with the remaining 1 tablespoon cheese
11
Serve warm or at room temperature