Carrot, Tomato and Spinach Quinoa Pilaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tablespoons olive oil1/2 onion, chopped4 cloves garlic-minced1 cup quinoa2 cups water2 tablespoons vegetarian chicken-flavored bouillon granules1 teaspoon ground black pepper1 teaspoon thyme1 carrot, chopped1/2 cup sliced mushrooms1 tomato, chopped1 cup baby spinach
1.Heat the olive oil in a sauce pan over medium heat; cook and stir the garlic, onion, carrots and mushrooms in the hot oil until onions are translucent and carrots have softened, about 5 minutes. Lower the heat, stir in quinoa and spinach, 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.
2. Cover and simmer until all water is absorbed, about 10 more minutes. Turn off the heat, add the tomatoes, and stir until the spinach is wilted and the tomatoes have given off their moisture, about 2 minutes.
Serving Size: 5 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BROB1970.
2. Cover and simmer until all water is absorbed, about 10 more minutes. Turn off the heat, add the tomatoes, and stir until the spinach is wilted and the tomatoes have given off their moisture, about 2 minutes.
Serving Size: 5 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BROB1970.
Nutritional Info Amount Per Serving
- Calories: 184.8
- Total Fat: 6.8 g
- Cholesterol: 0.2 mg
- Sodium: 406.4 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 3.9 g
- Protein: 4.8 g
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