Easy Green Mexican Quinoa
Make your Cinco de Mayo a wild success with this fun, fresh, and simple recipe. This Easy Green Mexican Quinoa is the perfect side dish for any crowd celebrating the festive day!
- 1 tablespoon olive oil
- 1 cup quinoa - rinsed
- 1 small white onion - roughly chopped
- 2 cloves garlic - minced, divided
- 1 teaspoon kosher or fine sea salt
- 2 cups low-sodium gluten-free chicken or vegetable broth
- 1 cup cilantro
- 4 scallions - coarsely chopped
- 1 jalapeño pepper - seeded and chopped
- 4 cups fresh spinach leaves
- 1 lime - juiced
- Tomatoes - chopped (optional garnish)
Heat olive oil in a large skillet over medium heat. Stir quinoa and onion into hot oil and cook until onion is translucent, about 5 minutes. Add half the minced garlic to the quinoa mixture and cook until garlic is fragrant and slightly softened, 1-2 more minutes. Add salt and broth to the quinoa mixture. Bring to a boil, then reduce heat to medium-low, and simmer until the liquid has been absorbed, about 15 minutes.
In a food processor, finely pulse the remaining minced garlic, cilantro, scallions, jalapeño, spinach leaves, and lime juice. Add mixture to quinoa after the quinoa has been cooking for 15 minutes. Blend thoroughly and cook, covered, for 5 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork and serve. Top with tomatoes, if desired, for garnish.
You can substitute rice for the quinoa, if desired, and just cook the rice as directed on the package.
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