About this recipe:A wonderful vegan and gluten-free dish. Quinoa, onion, tomato and spinach are simmered together in a seasoned vegetable stock. Serve as a delicious side dish with any meal.
2 teaspoons olive oil
1/2 onion, chopped
2 tablespoons vegetable stock granules
1 teaspoon ground black pepper
1 teaspoon thyme
1 carrot, chopped
1 tomato, chopped
30g baby spinach
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Method Prep:10min › Cook:25min › Ready in:35min
Heat the olive oil in a saucepan 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, stock granules, black pepper and thyme; raise heat to high and bring to the boil. Cover, reduce heat to low and simmer for 5 minutes.
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; stir until the spinach is wilted and the tomatoes have given off their moisture, about 2 minutes.