If you're a fan of Mexican Green Rice (Arroz Verde), you'll love this Green Quinoa! Packed with fresh spinach, cilantro, and a touch of spicy jalapeño, it's a savory and aromatic side dish that pairs well with just about everything!
One of the best things about this green quinoa is how quick and easy it is to make. In just 30 minutes, you’ll have a vibrant, flavorful side dish that tastes like it took much longer.
The quinoa cooks up light and fluffy, and every bite is infused with fresh, herb-y goodness. Plus, the garlic, shallot, and jalapeño sizzling away makes the kitchen smell amazing!
It's great in taco bowls and alongside all kinds of main dishes. I like to build a plate with green quinoa, homemade refried black beans, corn salsa, tofu chorizo, and tortilla chips for scooping!
And I have to say, this is a great side dish for anyone who thinks they don't like quinoa because there's SO much going on flavor-wise.
Not only is it delicious, it's a healthy, feel-good dish, too. Whether you’re meal-prepping for the week or just need a quick side for Taco Tuesday, this Green Quinoa is a winner.
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Ingredients & Substitutions
- white quinoa: Since we're going for a green-ish hue in the finished dish, tri-color or red quinoa don't work as well here. You can also swap the quinoa for white basmati rice to make a more classic Arroz Verde (green rice).
- fresh spinach: A standard 6 ounce bag of baby spinach is perfect. I used about 5 ounces but you can certainly use the entire package if you like!
- cilantro: Cilantro stems pack tons of flavor, so only trim off the thick end of the stems. We'll blend some of the thin cilantro stems with the spinach, to be cooked with the quinoa. Once the quinoa is done, we'll fold in lots of chopped fresh cilantro.
- shallot and garlic: Or swap the shallot for half of a small onion.
- jalapeno: Include the seeds if you want a touch of spicy heat. Serrano pepper is a good sub if you don't have jalapeno.
See the recipe card below for amounts and step-by-step instructions.
How to Make Green Quinoa
First, rinse the quinoa very well, and set aside to drain.
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Add the spinach, shallot, jalapeno, two cloves of garlic, and a squeeze of lime to the bowl of a large (14 cup) food processor.
Process until everything is very finely chopped. Transfer the mixture to a bowl.
Next pulse the cilantro and remaining clove of garlic until finely chopped. Set aside–we'll add this to the pot after the quinoa has cooked.
Preheat a large pot over medium heat. Add the olive oil and cook the spinach mixture for 1-2 minutes to develop the flavors.
Add the quinoa, water, and salt, and bring to a boil. Cover the pot, reduce heat to low to maintain a simmer, and cook until the quinoa is tender, about 15 minutes.
Gently fluff the quinoa with a fork, and let stand for a few minutes. Fold in the chopped cilantro mixture and taste for seasoning.
And that's it! Time to dig in. Crumble some dairy-free queso fresco on top for extra wow.
Hint :
We like a bit of spicy kick from the jalapeño, so I always include the seeds. If you're sensitive to spice feel free to remove them.
Equipment
You'll need a large food processor to finely chop the greens (I use this 14-cup Cuisinart). You'll also need a medium-large pot with tight-fitting lid to cook the quinoa.
FAQs
Absolutely! To prepare Mexican Green Rice, replace the quinoa with 1 ½ cups white basmati rice, and reduce the water to 2 cups. The cook time is the same.
Store leftover green quinoa in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months. Reheat on the stove or in the microwave.
Helpful Tips
- Cilantro is a key ingredient in this recipe, but if you're not a fan, the dish is also delicious with fresh basil and parsley!
- The jalapeno lends a small amount of spicy heat. For a mild dish, be sure to remove all of the seeds and membrane inside the pepper.
- For an oil-free dish, it's fine to simply omit the olive oil.
What to Serve With Mexican Quinoa
I hope you love this Green Quinoa as much as we do! If you try the recipe, be sure to comment below and let us know.
Recipe
Mexican Green Quinoa
Equipment
Ingredients
- 1½ cups dry quinoa
- 5 ounces baby spinach - about 4 cups tightly packed
- 1 small bunch cilantro, thick ends trimmed - about 1¼ cups leaves and thin stems
- 1 large jalapeno pepper - roughly chopped
- 1 large shallot - roughly chopped; or half of an onion
- 3 cloves garlic - peeled and smashed
- 1 small lime - halved
- 1 Tablespoon olive oil - optional; omit for oil-free
- 2¾ cups water
- 1 teaspoon fine sea salt - plus a pinch
- black pepper - optional
Instructions
- Thoroughly rinse the quinoa. For an optional step to remove more of its bitterness, place the quinoa in a bowl, cover with water, and soak for about 5 minutes, agitating the water several times. Then rinse again and drain very well.
- In a large food processor, combine the spinach, shallot, jalapeno, 2 cloves of garlic, juice from half of the lime, and about ¼ cup of cilantro (mostly thin stems; we'll use the leaves later). Process until very finely chopped. Transfer to a bowl.
- In the food processor, pulse the remaining cilantro, 1 clove of garlic, a squeeze of lime juice, and a generous pinch of salt until finely chopped. Set aside.
- Preheat a large pot over medium heat, and add the oil. Saute the spinach mixture for 1-2 minutes, stirring frequently. Add the quinoa, water, and 1 teaspoon salt to the pot. Bring to a boil, cover, and reduce heat to low to maintain a simmer. Cook for about 15 minutes or until the quinoa is tender and all of the water has been absorbed. Fluff with a fork.
- Season the quinoa with black pepper and taste for salt. Add the chopped cilantro mixture to the pot, and fluff again to incorporate the greens. Serve hot.
Notes
- Cilantro is a key ingredient in this recipe, but if you're not a fan, the dish is also delicious with fresh basil and parsley.
- If you avoid oil, it's fine to omit it.
- To prepare Mexican Green Rice, replace the quinoa with 1.5 cups white basmati rice, and reduce the water to 2 cups. The cook time is the same.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
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