Quinoa with Vegetables Over Tomatoes

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

Start by preparing the ingredients: finely chop 1/4 cup of onion, 1 clove of garlic, and 1 medium carrot.

Chop 4 ounces of button mushrooms into small pieces.

Rinse and drain 1 cup of quinoa.

Heat a medium-sized pot over slightly more than medium heat.

Add 1 tablespoon of butter and 1 tablespoon of extra-virgin olive oil to the pot.

Once the butter is melted, add the chopped onion and sauté briefly.

Add the chopped garlic and carrot to the pot and stir.

Add the chopped mushrooms and stir everything together.

Add the rinsed quinoa to the pot and allow it to toast slightly for a nutty flavor.

Add 2 cups of water plus 2 tablespoons of water to the pot.

Stir in 1 teaspoon of dried parsley and 1/2 teaspoon of Himalayan pink sea salt.

Bring the mixture to a boil, then reduce heat to medium-low and cover to simmer for 15 minutes.

After 15 minutes, turn off the burner and add 2 cups of fresh spinach to the pot, stirring it in.

Cover the pot again and let it sit for 5 minutes to allow the spinach to wilt.

Prepare the serving plate by arranging sliced tomato in a pinwheel design.

Spoon the quinoa and vegetable mixture over the arranged tomatoes.

Optionally, garnish with fresh cilantro, parsley, or sesame seeds, and adjust seasoning to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens