Quinoa Pilaf with Carrot, Tomato, and Spinach

Name: Quinoa Pilaf with Carrot, Tomato, and Spinach
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 5 servings
Cuisine: International
Ingredients: 1 cup Baby Spinach; 1 tsp Black Pepper; 1 whole Carrot; 1 tsp Dried Thyme; 2 tsp Olive Oil; 0.5 whole Onion; 1 cup Quinoa; 1 whole Tomato; 2 tbsp Vegetable Bouillon; 2 cups Water

Side Dish 🥗Dinner 🍽️Lunch 🥪 Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Quinoa Pilaf with Carrot, Tomato, and Spinach features fluffy, nutty grains infused with thyme and a savory vegetarian broth. Tender-crisp carrots, juicy tomatoes, and wilted spinach add fresh contrast and color, making it a vibrant side or a light, satisfying lunch or dinner on busy weeknights.

Prep10 mins
Cook25 mins
Serves5
DifficultyEasy

1

Heat olive oil in a saucepan over medium heat.
2

Cook and stir onion in the hot oil until translucent, about 5 minutes.
3

Lower the heat, stir in the quinoa, and toast it, stirring constantly, for 2 minutes.
4

Stir in water, bouillon granules, pepper, and thyme; raise the heat to high and bring to a boil.
5

Cover, reduce the heat to low, and simmer for 5 minutes.
6

Stir in carrots.
7

Cover and simmer until all the water is absorbed, about 10 minutes.
8

Turn off the heat, add tomatoes and spinach, and stir until the spinach is wilted and the tomatoes have released all their moisture, about 2 minutes.