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Carrot, Tomato, and Spinach Quinoa Pilaf

4

35 min

Carrot, Tomato, and Spinach Quinoa Pilaf

Carrot, Tomato, and Spinach Quinoa Pilaf Photo 1

Time

35 min

Serving

5 persons

Calories

165

Rating

4.00★ (97)

Cuisine

Author: Victoria Buriak
I remember my aunt telling me about quinoa, saying it was wonderfully healthy food, and what do you know? It's kosher for Passover! I decided to beef up my quinoa with fresh vegetables, cooked until tender, not mushy. As a side dish, this spinach and carrot recipe serves 4 to 5, but I've been known to eat half of it as a meal on its own.

Ingredients

  • olive oil: 2 tsp
  • onion: 0.5 piece (chopped)
  • quinoa: 1 cup
  • water: 2 cups
  • vegetarian chicken-flavored bouillon granules: 2 Tbsp
  • ground black pepper: 1 tsp
  • thyme: 1 tsp
  • carrot: 1 piece (chopped)
  • tomato: 1 piece (chopped)
  • baby spinach: 1 cup

Metric Conversion

Stages of cooking

Carrot, Tomato, and Spinach Quinoa Pilaf Photo 21
Carrot, Tomato, and Spinach Quinoa Pilaf Photo 32
  1. Heat olive oil in a saucepan over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes. Lower heat, stir in quinoa, and toast, stirring constantly, for 2 minutes. Stir in water, bouillon granules, pepper, and thyme; increase heat to high and bring to a boil. Cover, reduce heat to low, and simmer for 5 minutes.
    Carrot, Tomato, and Spinach Quinoa Pilaf Photo 2
  2. Stir in carrots. Cover and simmer until all water is absorbed, about 10 minutes. Turn off heat, add tomatoes and spinach, and stir until spinach is wilted and tomatoes have released all their moisture, about 2 minutes.
    Carrot, Tomato, and Spinach Quinoa Pilaf Photo 3

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