Description
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
- 2 teaspoons olive oil
- ½ onion, chopped
- 1 cup quinoa
- 2 cups water
- 2 tablespoons vegetarian chicken-flavored bouillon granules
- 1 teaspoon ground black pepper
- 1 teaspoon thyme
- 1 carrot, chopped
- 1 tomato, chopped
- 1 cup baby spinach
Instructions
- Heat olive oil in a saucepan over medium heat. Cook and stir onion in hot oil until translucent
- about 5 minutes. Lower heat
- stir in quinoa
- and toast
- stirring constantly
- for 2 minutes. Stir in water
- bouillon granules
- pepper
- and thyme; increase heat to high and bring to a boil. Cover
- reduce heat to low
- and simmer for 5 minutes.
- Stir in carrots. Cover and simmer until all water is absorbed
- about 10 minutes. Turn off heat
- add tomatoes and spinach
- and stir until spinach is wilted and tomatoes have released all their moisture
- about 2 minutes.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 5