Veggie Quinoa recipe

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Ingredients

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

Nutrition Info

282.4 calories
carbohydrate: 34.9 g
cholesterol: : -
fat: 10.8 g
fiber: 4.9 g
protein: 13.3 g
saturatedFat: 1.4 g
servingSize: -
sodium: 314.6 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 cups

Recipe Note

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.

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