Vegetable quinoa

    35 min

    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.

    85 people made this

    Serves: 4 

    • 2 teaspoons olive oil
    • 1/2 onion, chopped
    • 175g quinoa
    • 475ml water
    • 2 tablespoons vegetable stock granules
    • 1 teaspoon ground black pepper
    • 1 teaspoon thyme
    • 1 carrot, chopped
    • 1 tomato, chopped
    • 30g baby spinach

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. 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.
    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; stir until the spinach is wilted and the tomatoes have given off their moisture, about 2 minutes.

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    Reviews & ratings
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    Reviews in English (61)


    Overall I think this is a decent recipe, just think I would enjoy it better with some changes. I added a couple cloves of garlic, crushed, into the oil before adding the onion. I think next time I will do as some fellow reviews have suggested and use canned fire roasted tomatoes & chicken stock. Probably cut back the pepper and thyme by a teaspoon each, maybe even replace the thyme with basil (or use fresh thyme). Also, I think I'll add the carrots when I put in the onions, so they will be a lot softer. Thank you for the recipe!  -  23 Aug 2010  (Review from Allrecipes US | Canada)


    This was tasty and flavorful. I used the vegetable bouillon cubes instead of the granules. I used 2 cubes. Next time I will probably use vegetable broth. I added more carrots, onion and spinach just because I like those ingredients. It's not heavy and perfect for a light lunch or dinner. I will make this again.  -  17 Aug 2009  (Review from Allrecipes US | Canada)


    Wonderful recipe! I used 2 cups of the "Chicken Broth in a Slow Cooker" recipe from here instead of the bullion and water. I also used canned diced tomatos instead of fresh (it's all I had) and used Red quinoa. This dish had a wonderful flavor that wasn't overpowering. Very light dish. I will definately make again. The only think I will say is that it took way longer than 10 minutes for the liquid to absorp. Maybe closer to 30 mintues.  -  03 Sep 2009  (Review from Allrecipes US | Canada)