Associa Family Cookbook Volume III
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1. In a blender, add the spinach, poblano peppers, garlic, cilantro, and salt. Pour in 1½ cups of water and
blend until smooth.
2. Using a fine-mesh strainer over a large liquid measuring cup, strain the blended mixture into the
measuring cup. Use the back of a spoon to help push the liquid through.
3. In a large, deep skillet or saucepan, heat the olive oil over medium heat. Add the onion and cook until
soft, about 5-7 minutes.
4. Stir in the rinsed quinoa and cook for 3 minutes. Once toasted, pour in the measured spinach mixture.
Cook until the green color darkens and most of the liquid has been absorbed.
5. Pour in the remaining water. If using, add in lime juice and corn. Bring to a boil,
then reduce heat to low. Cover and cook until quinoa is tender and all of the liquid
has been absorbed.
6. Fluff with a fork and serve.
Mexican Green Quinoa
S E R V E S 4 - 6
A S S O C I A A R I Z O N A
ingredients
directions
3 cups spinach
2 poblano peppers,
seeds & veins removed
2 cloves garlic
1 cup cilantro, chopped
½ tsp salt
4 cups water, divided
1½ Tbsp olive oil
½ large white onion, finely diced
2 cups quinoa, rinsed & drained
½ lime, juiced (optional)
1 cup corn (optional)
SIDES
