Quinoa and fresh veggies make a wholesome and filling lunch that tastes great and is quick to prepare when cooking for one. Can easily be adjusted to make additional servings.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
1
Yield:
1 serving
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine water, carrots, quinoa, and chicken bouillon in a medium saucepan over medium heat. Bring to a boil; reduce heat and simmer until nearly all water has been absorbed and outer ring of quinoa grain is visible, 10 to 12 minutes.

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  • Add broccoli and spinach to the pot, stir, and cover to allow spinach to wilt. Continue to cook until all water is absorbed and vegetables have been heated through, about 5 minutes more.

  • Spoon quinoa and veggies into a bowl and serve.

Cook's Note:

You can use white quinoa instead of red, if preferred.

Nutrition Facts

225 calories; protein 10.2g; carbohydrates 41.1g; fat 3.3g; cholesterol 0.1mg; sodium 291.7mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/16/2019
this is a very good recipe. It works perfectly as written. I made it twice. The second time, I just added raw broccoli when I started cooking the quinoa and carrots. I also added cooked chickpeas and hot peppers, then used red, black, and white quinoa. This is good as written but versatile enough to add ingredients without ruining it. Thank you for the recipe Read More