Carrot, Tomato, and Spinach Quinoa Pilaf Jess reviews online

Carrot, Tomato, and Spinach Quinoa Pilaf


Jess

I remember my aunt telling me about quinoa, saying it was such a wonderfully healthy food and what do you know? It's kosher for Passover! I decided to beef up my quinoa with some fresh vegetables, cooked until they are just tender without becoming mushy. As a side dish this serves 4-5, but I've been known to eat half of it as a meal on its own.

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Edition Details

Author

Jess

Cooking method

Heat the olive oil in a sauce pan over medium heat; cook and stir the onion in the hot oil until translucent, about 5 minutes. Lower the heat, stir in quinoa, and toast, stirring constantly, for 2 minutes. Stir in the water, bouillon granules, black pepper, and thyme; raise heat to high and bring to a boil. Cover, reduce heat to low, and simmer for 5 minutes.
Stir in the carrots. Cover and simmer until all water is absorbed, about 10 more minutes. Turn off the heat, add the tomatoes and spinach, and stir until the spinach is wilted and the tomatoes have given off their moisture, about 2 minutes.

Number of persons

5

Full cooking time

10 m

Cooking time

25 m

Time for preparing

35 m

Calories

165

Fats

4.1 g

Carbohydrate

27g

Protein

5.7 g

Cholesterol

0 mg

Sodium

52 mg

Ingredients Carrot, Tomato, and Spinach Quinoa Pilaf

2 cups water
2 teaspoons olive oil
1 teaspoon ground black pepper
1 carrot, chopped
1 tomato, chopped
1/2 onion, chopped
1 cup baby spinach
1 teaspoon thyme
1 cup quinoa
2 tablespoons vegetarian chicken-flavored bouillon granules

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