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Carrot, Tomato, and Spinach Quinoa Pilaf

Carrot, Tomato, and Spinach Quinoa Pilaf

Cost $8, save $12

  • 25 Min
  • 5 Servings
  • $8

INGREDIENTS

  • Basic 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

STEPS

1

Heat olive oil in a saucepan over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes.

2

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

3

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.

4

Stir in carrots. Cover and simmer until all water is absorbed, about 10 minutes.

5

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

NUTRIENTS

Per 1 serving

🔥

165

Calories

  • 6
    Protein
  • 27
    Carbs
  • 4
    Fats

💡 Rinse quinoa thoroughly before cooking to remove its natural bitterness.Adjust the seasoning to taste, particularly the thyme and black pepper.For extra protein, consider adding a handful of cooked chickpeas or lentils.Store leftovers in an airtight container in the fridge for up to 3 days.Add the spinach and tomatoes just before serving to maintain freshness and texture.