Quinoa with Tomatos, Spinach, Garbanzos, Potatos, and Thyme
Ingredients
Serves 5 - 7
- 2 tbsp olive oil
- 3 tsp thyme
- 1/2 tsp cumin
- 3-5 cloves garlic
- 4 roma tomatoes, diced
- 2 cups quinoa
- 4 cups vegetable broth (additional liquid may be required)
- 9 small potatos (try mixing different varieties!)
- 1 can garbanzos
- 1/4 tsp cayenne pepper
- 3/4 - 1 package of fresh spinach
Preparation
- Heat olive oil in a large skillet and add cumin and garlic, saute 1 minute.
- Add tomatos and thyme, saute 2-3 minutes.
- Add quinoa, vegetavle broth and potatos and bring to a boil.
- Reduce heat and simmer 20 minutes on medium low to low heat.
- Add garbanzos and spinach. Cook on low for about 20-25 more minutes, or until potatos are tender.
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