Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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