![](https://cdn.statically.io/img/www.allrecipes.com/thmb/OPDTyz6OB_zYS20lk-wU4xOgBOU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/433830-1dcab1e377b143858de0b5edff62aeb4.jpg)
Ingredients
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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
Directions
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Heat olive oil in a saucepan over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes. Lower heat, stir in quinoa, and toast, stirring constantly, for 2 minutes. 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.
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Stir in carrots. Cover and simmer until all water is absorbed, about 10 minutes. Turn off heat, add tomatoes and spinach, and stir until spinach is wilted and tomatoes have released all their moisture, about 2 minutes.
Nutrition Facts (per serving)
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.