Quinoa is a light, easily digestible grain that is one of the few non-meat items that is a complete protein. That said, quinoa is a is a vegetarian’s best friend.
Quinoa goes great with most vegetables, but for this recipe I just used a few basics in onions, spinach and carrots for seasoning and simplicity. Quinoa is one of my favorite side dishes to serve as a grain but it isn’t quite as heavy as a brown rice might be.
Quinoa with Carrots, Onions and Spinach
You Will Need:
- 1/2 onion
- 2 cloves garlic (minced)
- 1 large carrot (chopped)
- 1/2 bag of frozen spinach
- 1 1/2 cups of quinoa
- 3 cups of water
- 2 Tbl. olive oil
- Salt and Pepper
- 1 Tsp. garlic powder
- Optional: Nutritional Yeast (for flavor)
In a large soup pot turn to medium-high heat and add olive oil. Once hot, add the chopped carrots, onions and garlic.
Saute and brown for three minutes, so veggies are golden on the outside.
Remove veggies from the pot and turn heat to medium-low.
Pour the water and quinoa into the pot. Follow regular cooking instructions for quinoa – cook until it has absorbed all the water which is about 15 minutes.
Once quinoa has absorbed all the water, add the vegetables and frozen spinach. Add salt and pepper to taste.
I also suggest broccoli, asparagus or zucchini to be mixed in with quinoa.