Followers (167)
Related Recipes
Ingredients
- 2 (teaspoon) olive oil
- 1/2 (whole) onion, chopped
- 1 (cup) quinoa
- 2 (cup) water
- 1 1/2 (teaspoon) vegetable bouillon granules
- 1 (teaspoon) ground black pepper
- 1 (teaspoon) dried thyme
- 1 (whole) carrot, chopped
- 1 (whole) tomato, chopped
- 1 (cup) baby spinach
Directions
- 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.
- Stir in the carrots. Cover and simmer until all water is absorbed, about 15 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.
Comments