Mexican Green Quinoa

1. 1

   Bring a medium saucepan filled two-thirds full of water to a boil.

2. 2

   Place the quinoa in a fine mesh strainer and rinse a few times.

3. 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. 4

   Strain the quinoa and rinse under cold water.

5. 5

   Drain again, then set aside to dry out well.

6. 6

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

7. 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. 8

   Cook, stirring, until warmed through, about 3 minutes.

9. 9

   Stir in 1 tablespoon of the cheese.

10. 10

    Transfer to a serving dish and sprinkle with the remaining 1 tablespoon cheese.

11. 11

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.