Carrot, Tomato, and Spinach Quinoa Pilaf

Carrot, Tomato, and Spinach Quinoa Pilaf

44 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Jess
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 2 1/2 cups

Directions

  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 (44)

Rate This Recipe
momofthreekids
27

momofthreekids

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 spinach just because I like those ingredients. It's not heavy and perfect for a light lunch or dinner. I will make this again.

musicaldragon
25

musicaldragon

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 I will do as some fellow reviews have suggested and use canned fire roasted tomatoes & chicken stock. Probably cut back the pepper and thyme by a teaspoon each, maybe even replace the thyme with basil (or use fresh thyme). Also, I think I'll add the carrots when I put in the onions, so they will be a lot softer. Thank you for the recipe! :)

Alie
18

Alie

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) and used Red quinoa. This dish had a wonderful flavor that wasn't overpowering. Very light dish. I will definately make again. The only think I will say is that it took way longer than 10 minutes for the liquid to absorp. Maybe closer to 30 mintues.

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 165 cal
  • 8%
  • Fat
  • 4.1 g
  • 6%
  • Carbs
  • 27 g
  • 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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