Veggie Quinoa

I blundered into this delicious mix of ingredients while trying to use up leftover vegetables in the fridge. Even friends who 'don't like vegetarian cooking' have enjoyed it. I like the slightly bitter taste of unwashed quinoa (just check for unwanted debris before you use it), but most recipes call for rinsed quinoa.


Recipes · Side Dish · Grain Side Dish Recipes


Prep Time: 10 mins
Cook Time: 25 mins
Servings: 2
Total Time: 35 mins
Yield: 2 cups

Ingredients

Ingredients List

  • 1 cup vegetable broth

  • ½ cup uncooked quinoa

  • 2 teaspoons olive oil

  • 2 teaspoons minced garlic

  • ½ cup broccoli florets

  • ½ cup diced firm tofu

  • ¼ cup vegetable broth

  • ¼ cup sliced mushrooms

  • 1 cup chopped fresh spinach


Directions

  1. In a medium saucepan, bring 1 cup vegetable stock to a boil. Stir in the quinoa and reduce heat to low. Cover and simmer for 20 minutes.

  2. While quinoa is cooking, heat olive oil in a skillet over medium heat. Add the garlic, broccoli florets, and tofu. Stir for a minute, then cover and steam over low heat for 2 minutes. Stir in 1/4 cup vegetable broth, mushrooms, and spinach. Cover and cook over medium heat until the mushrooms are soft and spinach is wilted, about 3 minutes.

  3. Stir the vegetable-tofu mixture into the cooked quinoa. Cover, and allow to sit for 10 minutes before serving.


Nutrition Facts (per serving)

Nutrition Facts
282 Calories
11g Fat
35g Carbs
13g Protein


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