Carrot, Tomato, and Spinach Quinoa Pilaf

Carrot, Tomato, and Spinach Quinoa Pilaf

46
Jess 3

"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."

Ingredients

35 m {{adjustedServings}} servings 165 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 165 kcal
  • 8%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews

46
  1. 69 Ratings

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This was tasty and flavorful. I used the vegetable bouillon cubes instead of the granules. I used 2 cubes. Next time I will probably use vegetable broth. I added more carrots, onion and spin...

Overall I think this is a decent recipe, just think I would enjoy it better with some changes. I added a couple cloves of garlic, crushed, into the oil before adding the onion. I think next time...

Wonderful recipe! I used 2 cups of the "Chicken Broth in a Slow Cooker" recipe from here instead of the bullion and water. I also used canned diced tomatos instead of fresh (it's all I had) an...