Green Quinoa with Pepitos
  • 1 cup spinach leaves; tightly packed
  • ½ cup cilantro sprigs; tightly packed
  • 1¼ cups chicken broth; low sodium
  • 1¼ cups almond milk
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1½ cups quinoa
  • ¼ cup minced onion
  • 1 clove garlic, minced
  • ½ cup pumpkin seeds, roasted
  1. Place the spinach, cilantro, and broth in a blender and blend until everything is pureed. Add the milk and salt and blend again.
  2. In a medium saucepan, heat the butter and oil over medium heat. When the butter stops popping, add the rice and saute, stirring frequently, until it just starts to brown, 3-4 minutes. Add the onion and garlic and cook for 1 minute more. Add the spinach puree and stir well.
  3. Increase the heat to high and bring to a boil. Cover, reduce the heat to low, and cook for 20 minutes. Stir the rice carefully to avoid crushing it, cover and cook for 3-5 minutes more. Remove from heat and let the rice steam for 10 minutes in the covered pot. Sprinkle with the pepitas and serve.
Recipe by Raisin & Fig at