Ingredients
1
1 servings
- •½ cup water
- •½ cup thinly sliced carrots
- •¼ cup red quinoa
- •½ teaspoon chicken bouillon granules
- •1 cup chopped cooked broccoli
- •1 cup baby spinach, chopped
Instructions
- 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.
- 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.
Nutritional Facts
Per 1 servings
- Calories: 225
- Carbohydrate: 41g
- Fat: 3g
- Fiber: 8g
- Protein: 10g
- Sugar: 5g
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