Easy Green Mexican Quinoa
Updated Dec 12, 2025, Published Apr 28, 2020
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Bright, Flavorful & Comforting in Every Bite
Looking for a vibrant, healthy dish that’s packed with flavor and simple to make? Easy Green Mexican Quinoa Recipe for Cinco de Mayo brings together fresh herbs, tangy citrus, creamy avocado, and wholesome quinoa for a dish that’s nutritious, delicious, and ready any night of the week. This recipe transforms ordinary quinoa into a zesty, satisfying meal — perfect for weeknight dinners, meal prep lunches, or a colorful side at gatherings.
With bold green flavor from cilantro, lime, and poblano pepper, this quinoa dish feels like a fresh take on Mexican classics, without the heaviness. The Easy Green Mexican Quinoa Recipe for Cinco de Mayo makes a great addition to your festivities.
Table of Contents
What You’ll Need
- Quinoa (rinsed and cooked)
- Olive oil
- Garlic (minced)
- Green onion (chopped)
- Fresh cilantro leaves (chopped)
- Fresh spinach or baby greens (optional for extra greens)
- Fresh lime juice and lime zest
- Poblano pepper (roasted, peeled, seeded, and diced)
- Jalapeño (optional, for heat)
- Salt and freshly ground black pepper
- Ripe avocado (for creamy finish)
- Optional garnishes: extra cilantro, lime wedges
What Makes This Dish So Special
Zesty, Herb-Forward Flavor
Unlike plain quinoa, this green Mexican version is packed with fresh herbs — cilantro, lime juice, and green onions bring brightness to every bite. Roasted poblano pepper adds mild smoky depth, while a hint of jalapeño brings optional heat. The Easy Green Mexican Quinoa Recipe for Cinco de Mayo offers a refreshing taste fit for celebrations.
Healthy & Wholesome
Quinoa is a complete protein that’s naturally gluten-free, making this recipe a great choice for plant-based dinners, vegetarian meals, or nutritious sides. Adding avocado delivers healthy fats and creamy texture that pairs beautifully with the citrusy quinoa.
Quick & Easy
With simple prep and minimal cook time, this dish is perfect for busy weeknights. Cook the quinoa while you prepare the veggies and herbs, then toss it all together for a flavorful dish that feels fresh and satisfying.
Versatile & Crowd-Friendly
Serve it as a main course, a side dish, or part of a Mexican-inspired spread. It pairs easily with grilled meats, roasted vegetables, tacos, fish, or even on its own for a light yet filling meal.
When to Serve Easy Green Mexican Quinoa
This quinoa dish shines in many settings:
- Weeknight dinners — wholesome and quick
- Meal prep lunches — holds well in the fridge and flavors deepen over time
- Potlucks and gatherings — colorful, flavorful, and easy to share
- Vegetarian or vegan menus — satisfyingly protein-rich without meat
- Healthy meals on the go — packed in bowls or wraps for lunches
Serve it warm, at room temperature, or slightly chilled — it’s delicious any way you enjoy it.
Tips & Variations
- Roast your poblanos under the broiler, on a grill, or with a gas flame for that smoky char before peeling and dicing.
- Add extra greens such as spinach or arugula for added nutrition and color.
- Make it spicy by leaving some jalapeño seeds in or adding a pinch of cayenne.
- Boost protein by stirring in black beans, grilled chicken, or roasted chickpeas.
- Swap citrus: Add a splash of fresh orange juice for extra brightness and sweetness.
Why You’ll Make This Again and Again
Easy Green Mexican Quinoa proves that healthy meals can be full of flavor, color, and satisfying texture — without complicated steps or long cook times. The bright citrus, fresh herbs, and creamy avocado come together for a dish that’s as delightful to eat as it is to serve. It’s an everyday go-to when you want something wholesome, vibrant, and quick to prepare.
Perfect for everyday dinners, meal prep, or festive spreads, this Easy Green Mexican Quinoa Recipe for Cinco de Mayo brings fresh, bold flavor to your table again and again.
Easy Green Mexican Quinoa
Ingredients
- 1 tablespoon olive oil
- 1 cup quinoa, – rinsed
- 1 small white onion, – roughly chopped
- 2 cloves garlic, – minced, divided
- 1 teaspoon kosher or fine sea salt
- 2 cups low-sodium gluten-free chicken or vegetable broth
- 1 cup cilantro
- 4 scallions, – coarsely chopped
- 1 jalapeño pepper, – seeded and chopped
- 4 cups fresh spinach leaves
- 1 lime, – juiced
- Tomatoes, – chopped (optional garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Stir quinoa and onion into hot oil and cook until onion is translucent, about 5 minutes. Add half the minced garlic to the quinoa mixture and cook until garlic is fragrant and slightly softened, 1-2 more minutes. Add salt and broth to the quinoa mixture. Bring to a boil, then reduce heat to medium-low, and simmer until the liquid has been absorbed, about 15 minutes.
- In a food processor, finely pulse the remaining minced garlic, cilantro, scallions, jalapeño, spinach leaves, and lime juice. Add mixture to quinoa after the quinoa has been cooking for 15 minutes. Blend thoroughly and cook, covered, for 5 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork and serve. Top with tomatoes, if desired, for garnish.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
