Carrot, Tomato and Spinach Quinoa Pilaf

2 tablespoons olive oil
1/2 onion, chopped
4 cloves garlic-minced
1 cup quinoa
2 cups water
2 tablespoons vegetarian chicken-flavored bouillon granules
1 teaspoon ground black pepper
1 teaspoon thyme
1 carrot, chopped
1/2 cup sliced mushrooms
1 tomato, chopped
1 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.