This tomato stew recipe is only lightly cooked and a perfect dish for a summer evening. The quinoa in this dish offers something more substantial during the warm months if you’ve been out gardening or hiking.
Quinoa is one of the lightest in feel of the whole grains, but packs a lot of nutrition. It is quite high in calcium, but unlike dairy also has a high level of magnesium to help that calcium absorb.
Light Tomato Stew with Quinoa Recipe
Prep time:
Cook Time:
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Makes enough for 2 meals
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Ingredients
- 1 cup quinoa
- 1 Tbsp olive oil
- 1 onion, finely sliced
- 3 tomatoes, chopped
- 1 large bunch spinach, chopped
- ½ tsp paprika
- Sea salt, to taste
- 1 Tbsp almonds, toasted and chopped
Directions
- Rinse the quinoa with water, drain, add 2 cups water for every 1 cup quinoa. Sprinkle a bit of sea salt in the water, bring it to a boil for a minute, then turn down to low and simmer for 20-30 minutes. Quinoa is fully cooked when you see the swirl of the grains, with a translucent center, and it is fluffy. Do not stir the quinoa while it is cooking.
- Heat a pan to medium and saute the onion in a bit of oil. Add the tomatoes and mix until warmed. Add the spinach and seasoning. Cook while stirring until the spinach is wilted, about 5-10 minutes. Serve over the quinoa, garnished with almonds. I hope you enjoy this tomato stew recipe, the latest of my healthy vegan recipes. What do you think? Let me know by leaving a comment below.
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