Vegetable quinoa

    Vegetable quinoa


    75 people made this

    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.

    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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