Quinoa Pilaf with Carrots, Tomatoes, and Spinach
Ingredients List
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2 teaspoons olive oil
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½ onion, chopped
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1 cup quinoa
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2 cups water
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2 tablespoons vegetarian chicken-flavored bouillon granules
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1 teaspoon ground black pepper
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1 teaspoon thyme
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1 carrot, chopped
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1 tomato, chopped
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1 cup baby spinach
Instructions
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Heat olive oil in a saucepan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Reduce heat, stir in quinoa, and toast while stirring constantly for 2 minutes. Add water, bouillon granules, pepper, and thyme. Bring the mixture to a boil over high heat, then cover, reduce the heat to low, and simmer for 5 minutes.
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Add carrots to the saucepan. Cover and simmer until the liquid is fully absorbed, about 10 minutes. Turn off the heat, then stir in the tomatoes and spinach. Stir until the spinach is wilted and the tomatoes release their juices, about 2 minutes.
Nutritional Information (per portion)
| 165 | Calories |
| 4g | Fat |
| 27g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 165 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 1g | 3% |
| Sodium 52mg | 2% |
| Total Carbohydrate 27g | 10% |
| Dietary Fiber 4g | 14% |
| Total Sugars 2g | |
| Protein 6g | 11% |
| Vitamin C 8mg | 9% |
| Calcium 44mg | 3% |
| Iron 2mg | 13% |
| Potassium 376mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5