This light, healthy dish is great paired with fish or chicken, but also complements a bowl of soup beautifully. Quinoa is a tasty change from the same old rice I’d usually make to accompany chicken dinners. The addition of the jalapeno, cilantro and lime juice brightens the flavor and adds a bit of sizzle.
Diff: Easy Prep: 5 min
Cook: 15 min Serves: 4
1 cup quinoa
2 cups spinach
1/2 cup loosely packed fresh cilantro leaves
Juice of one lime
1/2 small jalapeno, seeded
1 T extra-virgin olive oil
1 clove garlic
2 T Parmesan cheese
Bring a medium saucepan filled two-thirds with water to a boil.
Place quinoa in a fine mesh strainer and rinse several times.
Add quinoa to saucepan, lower heat and simmer until the grains are tender and the germ (which looks like a white tail) just shows; about 12 minutes.
Strain the quinoa and rinse under cold water. Drain, then set aside to dry out.
While the quinoa is cooking, combine the spinach, cilantro, lime juice, jalapeno, oil and garlic in a food processor and pulse until finely chopped.
Combine the dried quinoa, the spinach mixture, and 3/4 t. salt in the same saucepan the quinoa cooked in and set over medium-;low heat.
Cook, stirring, until warmed through, about 3 minutes.
Stir in 1T. of the Parmesan cheese. Transfer to a serving dish, and sprinkle the other 1 T. of cheese on top.
Serve warm or at room temperature. Enjoy!
I hope you will like this simple but brightly flavored dish. Until next time, wishing you and your family all of God’s blessings, good health and happy eating!