Carrot, Tomato, and Spinach Quinoa Pilaf

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.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 165 Calories

Ingredients

• 2 cups water
• 2 teaspoons olive oil
• 1 teaspoon ground black pepper
• ½ onion, chopped
• 1 carrot, chopped
• 1 tomato, chopped
• 1 cup quinoa
• 1 teaspoon thyme
• 1 cup baby spinach
• 2 tablespoons vegetarian chicken-flavored bouillon granules

Recipe Instructions

Step 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.

Step 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.