Mexican Green Quinoa is a bright, flavorful dish packed with fresh herbs, garlic, and a touch of spice. Blended with a vibrant green sauce made from cilantro, spinach, and jalapeño, this recipe offers a wholesome twist on traditional Mexican rice. Each bite delivers earthy, zesty, and mildly spicy flavors that make it perfect as a side dish or a hearty main when topped with grilled chicken, shrimp, or roasted vegetables.
Cooking Time: 30 minutes
Servings: 4
Ingredients:
1 cup quinoa, rinsed
2 cups vegetable broth or water
1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
1 jalapeño, seeded and chopped (leave seeds for extra heat)
1 cup fresh spinach leaves
1 cup fresh cilantro leaves (with tender stems)
½ cup fresh parsley (optional, for extra color)
1 tablespoon lime juice
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil (for finishing)
Optional toppings: avocado slices, diced tomatoes, roasted corn, or queso fresco
Instructions:
-
Cook the Quinoa:
In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Turn off the heat and let it sit, covered, for 5 minutes. Fluff with a fork. -
Prepare the Green Sauce:
In a blender, combine spinach, cilantro, parsley, jalapeño, lime juice, cumin, salt, black pepper, and ¼ cup water. Blend until smooth and vibrant green. Add more water if needed for a pourable consistency. -
Cook the Base:
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add chopped onion and minced garlic. Sauté for about 3 minutes until the onion softens and turns translucent. -
Combine Everything:
Pour the green sauce into the skillet and cook for 2–3 minutes, stirring to reduce slightly. Add the cooked quinoa and toss until fully coated with the sauce. Cook for another 2 minutes to let the flavors blend together. -
Finish and Serve:
Drizzle with olive oil, taste, and adjust seasoning with more lime or salt if needed. Garnish with avocado slices, roasted corn, or queso fresco. Serve warm or at room temperature.
Nutrition (per serving):
Calories: 260
Protein: 9g
Fat: 10g
Carbohydrates: 33g
Fiber: 5g
Sugar: 2g
Sodium: 380mg
Tips:
• Use half spinach and half kale for a deeper, earthy flavor.
• For a protein boost, stir in black beans or grilled chicken.
• Leftovers taste even better the next day as the quinoa soaks up more of the green sauce.
• Add diced avocado and a drizzle of hot sauce for an extra Mexican touch.
This Mexican Green Quinoa is light yet satisfying—a dish that brings color, freshness, and energy to your table with every spoonful.
