My experience with Quinoa has been very fun. I often cook Quinoa with different vegetables to change the taste and of course to eat healthier. This grain is versatile, nutritious and easy to digest. Quinoa with Spinach and Tomatoes is very simple and quick.
Raw or cooked vegetables are a great addition to Quinoa as well as dried fruits. Whether you are making a salad or a hot side dish with Quinoa, it is best to season it well. Whatever your preference may be, a little salt and pepper will help. But you may also enjoy it with chicken bouillon powder or store bought chicken stock. I prefer adding a low sodium chicken bouillon powder because the stock may contains fat. When cooked in chicken stock, the fat from the stock sticks to the grains making the dish not very appetizing in my opinion. When cooking with chicken bouillon in powder form, there is less fat, and the quinoa has a delightful taste. When cooking Quinoa without other ingredients, I usually add a low sodium chicken bouillon powder.
For this recipe, I went the simple way with fresh ingredients. I prefer using fresh baby spinach because of flavor. I find frozen spinach a bit tasteless. The tomatoes added are firm and very juicy. Other ingredients added consist of shallot, parsley, thyme, garlic, salt, and pepper. So you can see, the recipe is very simple and made with common and normal ingredients found in your kitchen. You may also substitute the salt and pepper for chicken bouillon for a different flavor. Try it; you will be amazed at how enjoyable and easy it is to make Quinoa with Spinach and Tomatoes.
Remember when cooking Quinoa always cook it the simplest way possible before adding other ingredients. You want your finish product to be grainy and tasteful.
- ½ cup quinoa washed
- 1 cup water
- 2 teaspoons olive oil
- 1 small shallot diced
- 2 small campari tomatoes diced
- 1 teaspoon parsley fresh, chopped finely
- ¼ teaspoon thyme fresh leaves only
- ½ cup baby spinach washed
- salt to taste
- pepper to taste
- In a small pan, heat 1 teaspoon oil, add Quinoa and let cook for about 1 minute on low heat. Increase heat to low to medium heat, add water and season with salt and pepper to taste and bring to a boil. Meanwhile in a small frying pan, heat 1 teaspoon of oil, add garlic and shallots. Let cook for 1 minute then add tomatoes, parsley and thyme. Cook mixture but do not let tomatoes make a lot of juice. Add spinach and cook until wilted. When water from Quinoa has almost evaporated, add spinach and tomato mixture, cover, reduce heat and continue to cook until Quinoa is fluffy. Cooking time for Quinoa is usually 15 to 20 minutes (you may want to also follow packaging instructions for cooking time).