Carrot, Tomato, and Spinach Quinoa Pilaf

1/2  teaspoon		olive oil
1/10  cup		onion, chopped
3  tablespoons		and 1/2 teaspoon quinoa
1/3  cup		and 1 tablespoon water
2  grams		vegetarian chicken-flavored bouillon granules
1/4  teaspoon		ground black pepper
1/4  teaspoon		thyme
1/8  cup		carrot, chopped
1/8  cup		tomato, chopped
3  tablespoons		and 1/2 teaspoon baby spinach

Tip: Click on the ingredient links to learn the nutritional information for all the Carrot, Tomato, and Spinach Quinoa Pilaf ingredients. The serving size for any ingredient in Carrot, Tomato, and Spinach Quinoa Pilaf may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1.Heat the olive oil in a sauce pan 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, bouillon granules, black pepper, and thyme; raise heat to high and bring to a 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, and stir until the spinach is wilted and the tomatoes have given off their moisture, about 2 minutes.